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.
122 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 ml 
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 ml 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: Tartine du pêcheur , Beetroot salad with cashew nuts, Tournedos Rossini, Winemaker's toast, Fried cheese toasties with avocado, ... See them all 73
Other recipes you may also like
Endive and cheese salad with croutons
This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.May 12th 201952 K 35 min.
Viennese chocolate cups
A Viennese-style hot chocolate comes topped with whipped cream. This more sophisticated dessert version is based on a thickened chocolate cream with a piped rosette of Chantilly cream on top.March 21th 202133 K 35 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025530 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021444 K4.6 5 hours 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.