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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.
135 K 3.8/5 (32 reviews)606521
Last modified on: May 26th 2024
For 180 g, you will need:
- 1
200 g bread - Total weight: 200 grams
Times for this recipe
Preparation
7 min.
Cooking
1 hour
All in all
1 hour 7 min.
When should you start or finish this recipe?
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 142 g RDI=218 % | 1,149 g RDI=434 % | 21 g RDI=29 % | 230 kcal RDI=12 % | 963 kJ RDI=12 % |
| Whole recipe | 284 g RDI=437 % | 2,298 g RDI=867 % | 42 g RDI=58 % | 460 kcal RDI=23 % | 1,926 kJ RDI=23 % |
How much will it cost?
For 180 g
0.25 €
Per Home-made breadcrumb coating
0.05 €
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: Mushrooms on toast, French styleWarm autumn saladMelting Epoisses on toast Comtoise endive saladGreek style sandwiches See all 77 other
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