How to Make Sourdough Breadcrumbs
If you’ve got leftover stale sourdough bread sitting on the kitchen, don’t throw it out! Make these simple sourdough breadcrumbs with Italian seasoning!
I don’t know about you, but I’ve got kids who have no interest in eating the butt ends of my homemade sourdough bread. Not only that, but sometimes life happens and a few days go by and we realize we forgot about the bread.
Well, have no fear! If you too are like us and struggle with the idea of throwing out your precious sourdough bread, here’s a solution: homemade sourdough breadcrumbs.
They’re simple to make, take hardly any time at all, and saves you a bit of money in the process!
Love Sourdough Recipes? Try These Sourdough Discard Favorites!
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Why You’ll Love These
- Great way to reduce waste
- Perfect for recipes that require breadcrumbs
- Season them to your liking (add the Italian seasoning or keep them simple!).
Step-By-Step Instructions
Step One: Preheat oven to 300 degrees. Cube leftover bread into 1-inch squares. Spread the cubed bread flat onto a baking sheet (if you have more than 4 cups of cubed bread, you may need to use two baking sheets). Bake for 20-25 minutes or until the bread is hardened, but not burnt.
Step Two: Transfer the bread to a blender or food processor and pulse until they resemble fine crumbs. Mix in the dried basil, dried parsley, dried oregano, garlic salt, and pepper. Store in an airtight container.
How to Make Sourdough Breadcrumbs
Ingredients
- 4 cups cubed sourdough bread day old or stale bread
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 300 degrees Fahrenheit. Cube leftover bread into 1-inch squares.
- Spread the cubed bread pieces flat onto a baking sheet.
- Bake for 20-25 minutes or until the bread is hardened. Make sure not to burn the bread.
- Transfer the cubed bread to a blender or food processor and pulse until they resemble fine crumbs.
- Mix in the dried basil, dried parsley, dried oregano, garlic salt, and pepper. Transfer to an airtight container. To preserve the breadcrumbs for longer, store them in the freezer.
