DIY Wednesday: Croutons and Breadcrumbs

Today’sDIY Wednesday: Croutons and Breadcrumbs DIY is so easy, it barely counts as a “recipe”.  I didn’t even think about it until I was trying to brainstorm ideas for this series because it’s something that I don’t even think about I just do it.  You will never have to buy croutons or breadcrumbs again with this handy little trick up your sleeve.

The other great thing about this DIY is that you can customize it to your needs.  Whether you need gluten-free, low-carb, egg or dairy free, you can make sure that you get what fits your lifestyle.  I will say that making these things with homemade bread works a little better than store bought.  Sometimes store bought bread has preservatives and conditioners that prevent the bread from drying out, which is what you need for croutons and bread crumbs.  Make sure to read the ingredient list and only buy things that you are comfortable with eating.

One more tip, using older bread is better than using fresh bread.  You can use fresh bread you just might have to adjust times on drying out in the oven.

Croutons and Breadcrumbs

DIY Wednesday: Croutons and Breadcrumbs

  •  bread, a few days old (use gluten-free bread if needed)
  • Italian seasonings, optional
  • salt and pepper, optional
  • olive oil, optional

For Croutons:  Preheat oven to 200.  Cut the bread into 1-inch cubes.  If you want seasoned croutons, place the cubes into a bowl and drizzle with a small amount of olive oil and then sprinkle with seasonings.  Mix until everything is covered.  Spread the cubes out onto a large baking sheet and bake for 20-30 minutes, rotating every 10 minutes.  The croutons are done when the bread is entirely dried out and crunchy.

For Breadcrumbs:  Preheat oven to 200 and cut bread into bite size pieces.  Place the chunks into a food processor or blender and pulse until bread is broken up into small crumbs.  If you want seasoned breadcrumbs, add in those into the food processor and pulse a few times to combine.  Spread out the crumbs onto a large baking sheet and bake for 20-30 minutes, shaking the pan every so often to prevent burning.  Once the breadcrumbs are golden brown, they’re done.

Like I said, this is a really simple DIY and can be used anywhere you would use the store bought versions.  The croutons can add a nice crunch to your salad and the breadcrumbs make a great binder for my lentil loaf or a nice crunchy topping for casseroles.  Enjoy!

Where do you like to use croutons?