To make fresh breadcrumbs

To make fresh breadcrumbs

By
From
The Frugal Cook
Photographer
Mike Cooper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Use two- to three-day-old bread that has dried slightly. Cut away the crusts (which you can use for croutons if not too hard - see above) and cut the remaining bread into cubes. Whizz them in batches in a liquidiser or food processor until fine then use as follows or transfer to plastic bags and freeze (invaluable for gratin toppings, stuffings, dumplings, meatballs, classic English puddings such as Queen of Puddings and treacle tart). See also Danish Apple Charlotte and Spaghetti with Breadcrumbs.
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