Toasted Bread Crumbs

These are great to have on hand for coating any vegetable, for adding on top of a casserole, etc. They keep for a few months in a mason jar. I use the ends of my lp bread or a loaf that just did not quite come out the way I wanted to make breadcrumbs.

Toasted Bread Crumbs

These are great to have on hand for coating any vegetable, for adding on top of a casserole, etc. They keep for a few months in a mason jar. I use the ends of my lp bread or a loaf that just did not quite come out the way I wanted to make breadcrumbs.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Servings: 15 TBSP

Course: Breads, Yeast Breads

Calories: 44.8

Ingredients Method Nutrition

Nutrition

Serving: 1Tbsp (10 g)Calories: 44.8kcalProtein: 0.19gPhe: 9.3mgPKU Exchanges: 0.62exch

Ingredients

  

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• 6 CFL Sandwich Bread (240 gm) cut into 1/2 inch cubes
• 1/2 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Oregano, ground

Method

 

1. Preheat oven to 250 degrees.
2. Place breadcrumbs and seasoning in the bowl of a food processor and process until fine.
3. Place breadcrumbs in an even, thin layer on a parchment lined baking sheet (makes it easier to transfer them).
4. Bake the breadcrumbs for 40 minutes, tossing every 15 minutes.
5. Allow to cool on the pan and transfer to a mason jar or sealed container. Keeps for 6 months.

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