Save the Crumbs!

SAVE THE CRUMBS!!

Refreshing Your Bread:

If you have bread that is a bit stale the best thing to do with it is revive it and use it
just like fresh bread!

If it is a whole, uncut loaf you can just lightly wet the outside crust, trying to not get
too much water on the inside of the loaf. I do this by running it quickly under a sink
faucet. Then place the entire (now wet) loaf directly on the middle rack of a 350F
oven for between 7 and 15 minutes. Remove when the loaf is dry and smelling
aromatic. Slice as normal!

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If your bread is sliced, then lightly sprinkle or spray the slices with water and place
them on a cookie sheet at 350F for just a minute until warm all the way through.

Homemade Breadcrumbs and Croutons:

Making your own breadcrumbs and croutons is easy, inexpensive, fast healthy AND
DELICIOUS!!!!

Save your extra bits of bread in a plastic, freezer bag in the freezer until you have
collected enough to make one of these great recipes!

Breadcrumbs (Try them with Gluten Free Bread, Too!):

Tear or chop your bread into (generally) uniform pieces. Place on an ungreased
cookie sheet. Place in a 350F until the largest pieces of bread are crispy when
broken in half (time varies greatly but check it a few minutes after you start
smelling it!).

Place crispy bread pieces in a food processor or blender, add approximately 1 tsp
salt and 1 tsp seasoning or seasoning blend (optional, see blends below) per 4
cups of bread crumbs and pulse until the size of coarse sand.

Alternately, place the dried bread, salt and optional seasonings into a plastic bag,
push out the extra air, seal and use a heavy object like a rolling pin to beat the
bread until it is the texture of coarse sand... kids love helping with this!

Notes: If you really want the flavor of your breadcrumbs to stand out add about 1
tsp of sugar to the seasoning mix (per 4 cups of bread crumbs). I don’t tend to do
this as I don’t want the extra sugar in our food, but I must admit that it really
makes a for a great flavor. The recommended ration of 1 tsp salt and 1 tsp
seasoning to 4 cups of bread is just a loose guideline that will result in a mild

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flavored breadcrumb. If you are looking for a flavor centerpiece and want a
bolder flavor, then you may want to double the seasoning amount.

Croutons, 2 Ways (Try them with Gluten Free Bread, Too!):

OVEN METHOD: The crispier, stores-longer, classic crunchy crouton:

Cube stale or leftover bread into small cubes ¼” to 1/2” or whatever size you
prefer.

Place bread cubes in a bowl. If desired, sprinkle with 3 tablespoons of grated

parmesan cheese per approximately 4 cups of bread crumbs.

Drizzle lightly with olive oil, toss and continue adding olive oil and tossing until all
of the surfaces of the bread cubes are LIGHTLY coated. Add in 1 tsp. salt and
(optionally) 1 tsp. seasoning blends per 4 cups of bread crumbs and toss
thoroughly.

Spread on a cookie sheet or oven-safe pan and place into a 350F oven until crispy
(about 10 minutes for small croutons).

Enjoy immediately or let these cool completely and seal in a bag and store in the
refrigerator or freezer for up to 2 months.

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STOVETOP METHOD: Chewy and delicious, great for a quick and yet very posh
feeling crouton.

Tear stale or left-over bread into roughly uniform pieces.

Place a heavy bottomed pan on the stove and preheat on medium until hot.

Melt about 2 tablespoons of butter in the pan per 2 cups bread crumbs, add
freshly minced garlic, if desired, and stir for just a second. Toss in bread cubes,
stir around to coat with the butter and garlic mixture.

Then quickly turn off the heat. Let sit for a few minutes while you make your salad
or serve your soup.

While still warm top salad or soup with bread crumbs!

Enjoy!

These do not store very well and are best enjoyed warm.

Feel free to omit the garlic and/or add seasoning blends to the hot butter before
adding in the bread cubes.

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Recipe for homemade Italian Seasoning:

• 1-1/2 tsp oregano

• 1 tsp parsley
• 1 tsp thyme
• 1/2 tsp basil
• 1/2 tsp sage
• 1/2 tsp sea salt
• 1/2 tsp ground pepper

Recipe for homemade Poultry Seasoning:

• 2 tbsp thyme
• 1 tbsp rosemary
• 1 tbsp sage
• 1 tsp marjoram
• 1/2 tsp ground pepper
• 1/2 tsp celery seed
• 1/2 tsp nutmeg

Recipe for homemade BBQ Seasoning:

• 1 tbsp sea salt

• 1 tbsp ground pepper
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp onion powder

Recipe for homemade Ranch Seasoning:

• 1 tbsp parsley
• 1 tbsp chives

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• 1 tbsp dill weed

• 2 tsp garlic powder
• 2 tsp onion flakes
• 2 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp ground pepper

Recipe for homemade Taco Seasoning:

• 1 tsp chili powder

• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/4 tsp sea salt
• 1/4 ground pepper
• 1/4 tsp cayenne
• 1/4 tsp oregano

Bread Soup:
Turning your leftover bread into a thickener for your soups is a great way to make
a quick, tasty soup!

Bring any soup that you wish to thicken to a simmer and in about the last 10
minutes of cooking toss in a slice or two of stale bread. The bread will dissolve,
and the flour will thicken the soup. This is best in a ratio of about 2 slices of bread
to 1 quart of soup.

For example:
Chop an onion, a little garlic and a few bell peppers. Quickly sauté them in a little
oil of butter in a soup pot. Add a little meat, if desired. Once the onions are soft
and truculent (about 5 minutes) pour in 1 quart of chicken broth. Bring to a
simmer. Add 2 slices of stale bread, torn into pieces. Let simmer for about 5-10
minutes. Add a handful or two of spinach at the end. Season to taste with salt,
pepper and any seasonings you prefer. Enjoy!

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Apple Brown Betty:

A simple, downhome dessert that is quick to make up and yet amazingly
delicious!

GENEROUSLY butter a well-seasoned 12-inch cast iron pan or a 9x 13’ baking pan.

Cube about 8 slices of bread into ½” cubes.

Chop 3 large, tart, baking apples (such as Granny-Smiths) into ½” cubes.

Spread half of the bread cubes in the bottom of your pan, followed by half of the
apples.

Sprinkle with about ¾ cups brown sugar.

Repeat with the remain bread cubes, apples and another ¾ cups brown sugar.

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Dot the top GENEROUSLY with about 1 cup of butter.

Drizzle with ½ cups water.

Cover with foil and bake in a 375F oven for about 45 minutes. Remove foil and
bake for about 10 minutes longer to brown.

Serve warm with whipped cream or vanilla ice cream .

PUMPKIN French Toast Casserole:

This is a favorite way to use up leftover bread in our home... I LOVE that I can
make this the day (or several days before we want to eat it!). Now this is a great
way to start a weekend morning. Make this the day before (or 2 days before)
and pop into the oven for an easy but delicious breakfast.

Ingredients:

1 loaf bread
1 package (8 ounces) cream cheese, cut into 3⁄4 -inch cubes
8 large eggs
1 cup pumpkin puree
2⁄3 cup packed brown sugar
2 cups whole milk
3 tsp pumpkin pie spice
1⁄2 tsp. salt
1⁄2 cup chopped pecans (optional)
Confectioners’ sugar, optional Maple syrup, warmed, optional

Directions:

Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-
in. baking dish: layer with cubed cream cheese and remaining bread, pressing
down slightly.

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In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, fat-free
milk, spices and salt. Pour over top. Refrigerate, covered, overnight (or let sit for
10 minutes and cook immediately).

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake
covered; for 40 minutes. Uncover; sprinkle with pecans, if using. Bake, uncovered,
for 25-30 minutes or until lightly browned and a knife inserted in the center
comes out clean.

Let stand for 5-10 minutes before serving. If desired, dust with confectioners’
sugar and serve with maple syrup.

Create your own Pumpkin Pie Spice with:

2 tsp. ground cinnamon
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground ginger
1⁄8 tsp. ground cloves

Note: The flavor combination for these is nearly limitless... instead of pumpkin try
blueberry, lemon and cream cheese, or apple cinnamon!

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