Homemade Seasoned Bread Crumbs

What do you call this thing?

Until last year, I never knew it had a name. I always referred to it as “the end piece.” Apparently it’s called a bread heel. Who knew?

No matter what you call it, most of us don’t eat it. It’s a little too much crust. That said, I don’t like throwing food away. I’ve been amassing quite a collection in my freezer. Yesterday, I decided to put the heels to good use, making bread crumbs. Three cheers for a less processed version of the stuff you buy in the box!

Homemade Seasoned Bread Crumbs

Crumbs, pre-bake

Ingredients: Bread Heels (I had 6 of varying sizes); olive oil in a spray bottle; garlic salt, Italian seasoning, sage

*Place your bread heels in a food processor, and grind to a fine crumb.

*Line a cookie sheet with parchment paper; spray with olive oil. (If you don’t have a Misto, you so need one. You’ll never use that nasty Pam stuff again.)

*Spread crumbs in a single layer on the cookie sheet. Sprinkle with seasonings.

*Toss to coat, then give your crumbs another light olive oil spray.

*Bake at 350 for about 10 minutes, until crunchy and lightly browned.

Here were my ratios: 3 1/2 cups bread crumbs, 1 teaspoon each of garlic salt and Italian seasoning, 1/2 teaspoon sage. These will of course vary by the amount of bread crumbs you have on hand and your personal palate. The possibilities are infinite!

I used the finished product to make eggplant parmesan last night (recipe coming) and stored the remainder in one of my beloved jars. What’s your favorite way to use leftover bread? 

Advertisements

6 thoughts on “Homemade Seasoned Bread Crumbs

    • Yes! Tuchus is one of my favorite words! (My friend Anna refers to her tuchus as her “biscuits” which I find hilarious.)

      I always eat the end pieces too…expect on my Ezekiel bread. The crust is kind of dry. But bread crumbs are supposed to be dry. 🙂

  1. Pingback: Cheater’s Eggplant Parmesan |

  2. Pingback: Tomato Pie Remix | The Veggie Vore

  3. Pingback: The “Greek Chick” Burger |

  4. Pingback: On Tap for Meatless Monday: Fresh Summer Corn Tart |

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s