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Recipe

Bread crumbs

10 min • varies servings •
Andrew Sachs
A plate of couscous with tomatoes served on a cloth napkin, accompanied by a jar of couscous and a loaf of bread in the background.

Bread crumbs are a simple and versatile preparation well worth having on hand for when you need them. They will last for ages in your freezer and provide the cook with flexibility on those harried days when you are looking for something, anything, decent to put on the table.

This recipe also speaks to a way of life, for it works best when you take a few moments out of your busy day to stop by a good bakery, pick up a loaf or two of fresh baked bread and revel in the simple glory of life with each tasty bite.

Ready

  • Baguette of French bread (partially consumed preferred)

    • Set

  • food processor

    • Go!

  • Buy a loaf of good French bread from your favorite bakery.
  • Eat half with some good cheese, butter, honey, ham or any other delicious topping.
  • Cut the remaining half into small pieces and let dry for several days.
  • Once the pieces and chop are hard toss them into the food processor and chop the living daylights out of them.
  • Store bread crumbs in an airtight container in the freezer (lowest humidity).

    • Before use

  • Season to taste with herbs, salt, pepper and or spices that are appropriate for the dish you are preparing.

    • Recommendations

    Italian bread, German bread, any bread but the pre-sliced white stuff from the supermarket is appropriate.
    Bread crumbs are great for recipes such as, Chicken cutlets (schnitzel), Buttermilk honey fried chicken, Pan-fried fish, Breaded Bocconcini Salad, Tomato, Tofu & Macaroni (Vegan Mac & Cheese), Chicken meatballs, Chick-Pea Nibbles, Salmon Cakes Diablo, finger-lickin’ chicken, Cece’s crispy chicken to name but a few great recipes that you can toss together provided you have some bread crumbs on hand.

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