Once you make your own breadcrumbs, you might never go back to the store-bought stuff. They’re crispier, more flavorful, and a great way to use up leftover bread.
1. Tear or cut stale bread (I use the heels!) into chunks, toss them in a food processor, and pulse until you get the texture you want.
2. Toast them in a dry pan for 2-3 minutes, until golden.
You can add seasonings, olive oil, a little butter, salt and pepper… whatever you like to flavor them.
Let them cool completely, then store in an airtight container. They’ll keep for a week. Use them on salads, roasted veggies, mac and cheese—anything that needs a little crunch.