- 1 slice of white bread makes 3/4 cup of soft crumbs
- 1 slice of dried white bread makes 1/4 cup fine, dry crumbs
Buttered Breadcrumbs
Use buttered breadcrumbs as a topping for vegetables with a sauce, plain vegetables, casserole dishes and macaroni and cheese. You can also use crushed seasoned croutons (use unsalted butter with them). My home economics teacher recommended topping cream-sauce based casseroles with crushed stale potato chips (as if anyone ever had left-over chips!) But you might have a slice of dried-out bread in your bread basket.
- 1 slice dried white or whole wheat bread
- 2 Tbsp butter
Grate chunks of the dried bread in the blender or food processor until you have 1/4 cup fine crumbs.
Melt the butter in a pan and stir in the crumbs, continue stirring until the crumbs are browned in the butter.
To make 1 cup of finely crushed cracker or cookie crumbs, you need:
- 28 saltine crackers or
- 24 rich round crackers or
- 14 graham cracker squares or
- 15 gingersnaps or
- 22 vanilla wafers
Macaroon Crumbs
If a recipe calls for macaroon crumbs and you haven't any macaroons, use stale cake crumbs sprinkled with sugar and almond flavouring, lightly browned in the oven.
