Fresh breadcrumbs are so easy to make at home and are far better than any you can buy in a grocery store. I use a day-old baguette and include the crust of the bread to give the breadcrumbs extra texture.
yields about 3 1/2 cups
1 small baguette, about 12 inches long, cut or torn into 1-inch pieces
Working in 3 batches, place cubes in a food processor fitted with a steel blade. Pulse until coarse crumbs form (see photo below). Store fresh breadcrumbs in an airtight container and freeeze for up to 1 month.
See more basic recipes from our Hosting the Holidays Crate.