Breadcrumbs are best made in small batches with stale bread and can be a handy way of using up the last few slices of a loaf. Fresh bread crumbs are mainly used as an ingredient while dry breadcrumbs are mainly used as a coating or topping. Many recipes such as Sage and Onion Stuffing, Queen of Puddings, burgers and Stuffed Mushrooms call for fresh breadcrumbs. See separate recipe for dry breadcrumbs.
Equipment
This product does not have any reviews. Why not write one? Click the button below.
Do you have a question about this recipe?
Simply let us know and we’ll get back to you as soon as possible.