Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home.
For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste.
For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste.
116 K 3.8/5 (32 reviews)
1 hour 7 min.
Easy
180 g
1 IngredientLast modified on: May 26th 2024
For 180 g, you will need:
200 g 
Times for this recipe
Preparation: 7 min.
Cooking: 1 hour
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Cut 200 g bread into pieces no bigger than your thumb.
Rescue crusts and dry ends of loaves to avoid waste. Here it is crusts of sandwich bread.
Spread the pieces of bread on a baking sheet.
Rescue crusts and dry ends of loaves to avoid waste. Here it is crusts of sandwich bread.
Spread the pieces of bread on a baking sheet.
Stage 2 - 1 hour
Put in the oven at 210°F (100°C) fro 1 to 2 hours. The idea is to dry out the bread without toasting it, so that the breadcrumbs will keep well.
Stage 3 - 2 min.
After this time, leave to cool, then tip the bread into a food-processor or blender goblet.
Stage 4 - 2 min.
Blend until the crumbs are as coarse or as fine as you want them.
Stage 5
Keep dry in an airtight jar.
Stage 6
Note that you can also use leftover bread that isn't sandwich bread, as in this photo with baguette, pain de campagne, Arthur's pavé...
Stage 7
... no problem, your breadcrumbs will be even tastier, it will just take a little longer to obtain a fine enough powder.
Remarks
Another option for drying: use the residual heat of the oven after cooking something (such as a roast). As soon as you have finished cooking, turn the oven off and put in the tray of bread for 1 hour.
Keeping: Several months in an airtight jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 2,300 RDI=220 % | 40 RDI=6 % | 460 RDI=20 % | 1,930 RDI: 20 % |
| Per 100 g | 140 RDI=60 % | 1,150 RDI=110 % | 20 RDI=3 % | 230 RDI=10 % | 960 RDI: 10 % |
How much will it cost?
- For 180 g : 0.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Bread
You can get more informations, or check-out other recipes which use it, for example: Warm haricot bean salad, Manou's zucchinis garnished, Hot sesame-cream chicken tartines, Nanou's red cabbage salad, Montbenoit's canapés, ... See them all 69
Other recipes you may also like
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012323 K5 3 hours 9 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...August 3rd 2013848 K 44.7 55 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011203 K3.7 20 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).December 21th 2020400 K5 20 min.
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.February 21th 2011445 K 23.5 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.