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Use bread crumbs to coat fish, chicken, or meat for deep-frying or oven-frying. Sprinkle bread crumbs over stuffed peppers. Use fine dry bread crumbs to add texture to fritters, bread pudding, quick breads and muffins, and pancakes.Īdd dry or soft bread crumbs to meatloaf or meatballs. Sprinkle dry or buttered bread crumbs over casseroles and gratins. To make buttered bread crumbs, melt 2 tablespoons of butter in a skillet over medium heat add 1 cup of bread crumbs and cook, stirring, until browned.​​ Store the bread crumbs in a tightly covered container in the pantry for up to 1 week or transfer them to zip-close freezer bags and freeze for up to 6 months or longer. For Italian seasoned bread crumbs, add a few dashes of dried leaf basil or oregano, dried parsley flakes, and a dash of garlic powder for each cup of crumbs. Put the crumbs in a food storage bag and crush with a rolling pin or process them in a food processor to make fine crumbs. For seasoned crumbs, sprinkle with a small amount of saltīake the bread crumbs in the preheated oven for about 12 to 14 minutes, or until dry and lightly browned. Tear bread into small pieces or cut it into cubes. Mix 1 cup of the soft breadcrumbs with 2 tablespoons. If you wont be using the breadcrumbs immediately, put them in a food storage bag, seal it, label with the date, and freeze. Pulse briefly in a food processor to make coarse or fine crumbs.

When you need a cup or two for a casserole or other dish, measure, thaw, and use them. To make buttered breadcrumbs, begin by cutting or tearing stale or day-old bread into smaller pieces. Use the soft bread crumbs right away or put the processed crumbs in a food storage bag, seal, and freeze. Take day-old bread or rolls and turn them into bread crumbs to use to top a casserole or mix into meatloaf or stuffing.Ĭut or tear the bread into smaller pieces and pulse briefly in a food processor to make coarse or fine bread crumbs. They're also great to use in meatloaf or hamburger steaks, and if you have enough, you can make stuffing or dressing. I always have bread crumbs on hand in my freezer, because we love crunchy buttered bread crumb toppings on casseroles.