Forget packs of Paxo, make your own breadcrumbs (Minimalist Baker) with this simple recipe. Ideal to use up leftover bread, just tear up and bake on nontoxic parchment paper, then store in the freezer. When you need them, dig out to use in casseroles, gratins, veggie burgers and vegan ‘meatballs’.
Keep bread dough away from pets. Don’t give leftover crusty bread or croutons/crackers to garden birds/wildfowl, it can choke them (buttered bread can also smear on feathers, affecting waterproofing/insulation).
You can use any type of bread, though white is more neutral (you can make Italian breadcrumbs by adding some herbs). You can even make ‘cinnamon raisin breadcrumbs’ to put in homemade vegan ice cream. These breadcrumbs will keep for up to a week in an airtight container (or up to 3 months in the freezer).
