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Breadcrumbs, Stuffing and Croutons (Make Your Own)

July 28, 2010

Breadcrumbs, Croutons and Stuffing

It sounds so simple and it is so simple.  But half the time we forget and the other half we cannot be bothered.  If you actually start making your own breadcrumbs, stuffing and croutons and remember to use them all of your cooking when you use your own homemade, will shock you into remembering to just do it.  I buy too much bread, I eat very little bread because I want it made that day.  I will eat it occasionally the second day and maybe make toast with it.  Growing up we had a bakery delivery 4 times a week, these ready made products were generally not available, as a teenager I worked in a magnificent bakery and as an adult I travelled continuously going to every bakery I could find, so I know fresh bread.  Finally a few years ago I was fed up with throwing out 1/2 to 3/4 loaves of bread, 4 out of 8 rolls from a package and on and on and on. The solution is so easy.  Wrap the bread or rolls and “freeze”.  One day every so often (about every other month, depending on your cooking needs) I take about 1 hour and take all the frozen breads and rolls out of the freezer and make everything.  Each type will dictate what it will be used for.  Below I have listed some of my favorites and I am sure you will have your own ideas.  Besides making your food incredibly more delicious you get added benefit of saving quite a lot of money, and no guilt about throwing out perfectly good bread.  I mean, how much bread can the birds eat?

Thick and Crunchy Bread Crumbs

Baguette Breadcrumbs (always use a baguette for thicker and more crunchy breadcrumbs)

 Cut in medium pieces (leaving on the crust)

Put in food processor (in batches and pulse in increments, crumbs will not be uniform)

Put on a baking sheet and heat at 200 degrees for about 10-15 minutes (crumbs will be dry but not toasted)

When cool put in a Zip-Loc Freezer Bag* (or other container you choose)

* In Florida it is best to store in the freezer.  In less humid places you can store in a tightly sealed container)

Fine Bread Crumbs 

  

  Baguettes or other rustic type of bread cut in pieces

 Put in food processor and pulse until they are as fine as you desire and store in zip-loc bags in the freezer

  

Stuffing

  

  My mother always used the inexpensive hot dog or hamburger rolls and I still belive they make the best stuffing, tear in pieces and store in zip-loc bags in the freezer

 

Croutons

  Any type of bread, cut off the crust

 Cut the bread in squares and spray with olive oil, add herbs at this time (if desired)

  Bake in the oven at 350 degrees for 10-15 minutes

  Store in a zip-loc bag in the freezer

 

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