Oh crumbs! 5 delicious ways to use breadcrumbs

Blue Ribbon
Jan 16, 2016
2 min read

The humble breadcrumb is nothing to scoff at. A little forward-planning and savvy use of crusts and offcuts could have delicious results. We round up the five scrumptious ways to use up bread leftovers – and there’s nothing crumby about them.

1. Crunch time

Breadcrumbs are perfect for coating meat and veggies before deep frying, to make a light, crispy crust. Toast any leftover bread to dry it out, then blitz or grate to form crunchy breadcrumbs. Use a three-bowl approach, coating the meat or veg in flour, egg and then breadcrumbs to ensure you get a thick coating. Try this with chicken strips, chunky aubergine slices or courgettes.

2. Simple spaghetti

Pangritata – an Italian fried breadcrumb mix also known as ‘poor man’s parmesan’ – is a cheap and flavourful way to spice up spaghetti. Fry breadcrumbs in oil with a clove or two of garlic and some dried or fresh herbs before seasoning generously with salt and pepper. Toss with cooked spaghetti and serve.

3. Top coating

Add extra crunch-factor to casseroles or pies that call for a cheesy topping, like macaroni cheese. Combine the breadcrumbs with grated cheese and a pinch of paprika before sprinkling on top of the dish, then grilling until bubbly and crunchy. This also makes cheese go further.

4. Sweet surprise

Combine equal parts white or brown breadcrumbs with golden syrup and a squeeze of lemon juice before pouring into a ready-made pastry case. Bake until set. This super-sweet, economical dessert is yummy with a scoop of vanilla ice cream and some fresh cream.

5. Bulk with bread

If you’re looking to beef up your meatballs (or any other meat mix) breadcrumbs work perfectly as a bulking agent. Unlike when using breadcrumbs as a coating, it’s best to use un-toasted bread as a bulking agent, as it absorbs moisture and adds stability. Mix the chilled beef mince with a generous handful of breadcrumbs, some dried mixed herbs and an egg yolk. The egg yolk and breadcrumbs will bind to form juicy meatballs that don’t fall apart when you cook them. This also works well for meatloaf, beef or chicken burgers, as well as fishcakes.