How to make breadcrumbs and freeze them

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I use breadcrumbs in so many recipes, and I like them flavoured with garlic, basil and parmesan. So I prepare a large quantity and have them ready in the freezer. It saves me a lot of time.

Reduce waste, use everything

I always keep the stale bread for this purpose, I never throw it away. It ties into my dislike of throwing food away unnecessarily.

If I’m running low on stale bread, I buy a large baguette from the supermarket and let it rest at home for 2 days before using it. To flavour the bread I use: Basil (or Parsley), Garlic and Parmesan

So this I how I make my breadcrumbs at home:

1. First, grate the Parmesan

First I start grating the Parmesan.

I usually buy plenty of Parmesan when I cross the Italian border. It is more reasonably priced, somehow tastier, and it freezes very well.

I sometimes cut a block into smaller pieces, but mostly I grate it all and freeze it in a large freezable bag.

It is so much easier to use the parmesan when it is already grated, and as it’s frozen it doesn’t dry out.

Frozen grated parmesan does not solidify into a solid block either, so you can easily remove the exact amount you need each time.

If you spread it on a plate, it will defrost in just minutes. I place most of the parmesan in a large freezer bag and leave some aside to mix with the breadcrumbs.

2. Then the bread and the garlic

The key ingredient that goes into my breadcrumbs is garlic, plenty of it. I grate it with the shredder, alternating it with the bread. This way the bread completely absorbs the garlic flavour.

Since I am mixing the breadcrumbs with some of the grated parmesan, I use the same shredder and I don’t have to wash it as the Parmesan left over will go straight into the breadcrumbs.

3. Grating the basil

Once the bread is grated, I take some of the breadcrumbs and mix them with basil in a Braun Mixer.

No basil will be stuck in the side of the blender as the breadcrumbs will absorb it all.

4. Put the basil and breadcrumbs with the rest of the breadcrumbs.

5. Then I add the parmesan and mix it thoroughly.

So here are the 2 Fundamental Basic Ingredients, ready for freezer storage:

Grated Parmesan and Breadcrumbs, when you need them for your recipes they are ready to use.

Only 30 minutes of my time to prepare them, and I’ve just saved hours of food prep for the months to come.

More time-saving tips

Find out what else I freeze in the article: Once a Month Freezer Meal Prep

If you are making this Breadcrumbs, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

How to make breadcrumbs

I use breadcrumbs in so many recipes, and I like them flavoured with garlic, basil and parmesan. So I prepare a large quantity and have them ready in the freezer. It saves me a lot of time.

Prep Time 30 minutes

Cook Time 0 minutes

⏲️Total Time 30 minutes

Servings: 4 cups

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

• 1 loaf stale bread 1 large baguette
• 1/2 cup freshly grated Parmesan
• 1/2 cup fresh basil leaves or parsley
• 1 clove peeled garlic cloves

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Instructions

• Grate the Parmesan with the shredder
• Grate the bread with the same shredder, alternating the garlic clove with the bread
• Take some of the breadcrumbs and mix them with the basil in a mixer
• Put the basil and breadcrumbs with the rest of the breadcrumbs.
• Add the parmesan and mix it thoroughly
• Put the breadcrumbs in a plastic bag and freeze

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Nutrition

Calories: 51kcal | Carbohydrates: 1g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 202mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg

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