How to Make Rusk Crumb
About this recipe:
Making rusk crumb is a useful way of using up left-over bread or cereal. Store in an airtight container and use when you make Southern Style Fried Chicken and other crumbed items.
Equipment:
food processor, oven tray, rolling pin and mixing bowl
Ingredients:
200g bread OR
200g cornflakes
Method:
If using bread 180°C, Fan 160°C, 350°F, Gas 4
Using Bread
- Pre-heat the oven.
- Slice off the bread crusts, save large pieces for toasting and dispose of the rest.
- Cut the bread into slices and then into chunks.
- Using your fingers break the chunks into crumbs or put the bread into a food processor and pulse until an even crumb size is reached.
- Spread the fresh breadcrumbs out thinly on an oven tray.
- Bake for 10 minutes until golden.
- When completely cold crush the crumbs into fine pieces by rolling them with a rolling pin or pulse them in a food processor.
- Store the cold, dry rusk crumbs in a sterilized jar or airtight tin.
Using Cornflakes
- Put the cornflakes into a food processor, close the lid and pulse several times to make small even crumbs.
- OR put the cornflakes into a freezer bag and beat with a rolling pin to make small even crumbs.
- Store dry rusk crumb in a sterilized jar or airtight tin.
Yes this is a good way to use up spare/stale bread. The crumbs keep well and have many uses, eg mixed with cheese on top of a savoury dish. I would add that they can be cooked at varying temperatures using a space in your oven, save energy and don’t put the oven on specially!
Inga
Reviewing: How to Make Rusk Crumb