Bread crumbs

Bread crumbs are a simple and versatile preparation well worth having on hand for when you need them. They will last for ages in your freezer and provide the cook with flexibility on those harried days when you are looking for something, anything, decent to put on the table.

This recipe also speaks to a way of life, for it works best when you take a few moments out of your busy day to stop by a good bakery, pick up a loaf or two of fresh baked bread and revel in the simple glory of life with each tasty bite.


  • Baguette of French bread (partially consumed preferred)


  • food processor


  1. Buy a loaf of good French bread from your favorite bakery.
  2. Eat half with some good cheese, butter, honey, ham or any other delicious topping.
  3. Cut the remaining half into small pieces and let dry for several days.
  4. Once the pieces and chop are hard toss them into the food processor and chop the living daylights out of them.
  5. Store bread crumbs in an airtight container in the freezer (lowest humidity).

Before use

  1. Season to taste with herbs, salt, pepper and or spices that are appropriate for the dish you are preparing.

What you should know

Italian bread, German bread, any bread but the pre-sliced white stuff from the supermarket is appropriate.

Bread crumbs are great for recipes such as, Chicken cutlets (schnitzel), Buttermilk honey fried chicken, Pan-fried fish, Breaded Bocconcini Salad, Tomato, Tofu & Macaroni (Vegan Mac & Cheese), Chicken meatballs, Chick-Pea Nibbles, Salmon Cakes Diablo, finger-lickin’ chicken, Cece’s crispy chicken to name but a few great recipes that you can toss together provided you have some bread crumbs on hand.

Re: Bread crumbs

For those of you who live in Los Angeles my two favorite sources for great bread are: Belwood Bakery and Bay Cities Italian Deli and Bakery. Le Pain Quotidien is another good source, but no matter how hard I try, I cannot pronounce the name.

Perhaps you have a favorite bakery in your home town that you will share with the rest of us.

Re: Bread crumbs

What I love most about homemade breadcrumbs is that you can season them the way you want — I love to add fresh grated parmesan cheese and parsley which makes for a delicious coating for chicken cutlets. Also, I find store-bought breadcrumbs to have too much salt. What better way to make use of your stale bread!

Re: Bread crumbs