Left Over Bun Breadcrumbs Recipe by Elyse Rose
Cooking Instructions 1 Preheat oven to 250 degrees. Cube bread and place as a single layer on a baking pan. 2 Bake for 15 minutes. Remove and stir cubes. I usually just toss with my hands, but you have to be careful not to burn yourself. Place cubes back in the oven and bake for another 15 minutes. If no more softness remains, and cubes are crunchy, they're done. If not, bake for another 5 minutes or more until they are done. Check periodically to make sure they don't burn. If you want stuffing cubes, stop here. 3 In a food processor, process the dried cubes and seasonings until they are uniformly crumbed. Keep in an air tight jar for up to 3 months. 1 Preheat oven to 250 degrees. Cube bread and place as a single layer on a baking pan. 1 Preheat oven to 250 degrees. Cube bread and place as a single layer on a baking pan. 2 Bake for 15 minutes. Remove and stir cubes. I usually just toss with my hands, but you have to be careful not to burn yourself. Place cubes back in the oven and bake for another 15 minutes. If no more softness remains, and cubes are crunchy, they're done. If not, bake for another 5 minutes or more until they are done. Check periodically to make sure they don't burn. If you want stuffing cubes, stop here. 2 Bake for 15 minutes. Remove and stir cubes. I usually just toss with my hands, but you have to be careful not to burn yourself. Place cubes back in the oven and bake for another 15 minutes. If no more softness remains, and cubes are crunchy, they're done. If not, bake for another 5 minutes or more until they are done. Check periodically to make sure they don't burn. If you want stuffing cubes, stop here. 3 In a food processor, process the dried cubes and seasonings until they are uniformly crumbed. Keep in an air tight jar for up to 3 months. 3 In a food processor, process the dried cubes and seasonings until they are uniformly crumbed. Keep in an air tight jar for up to 3 months. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate peanut butter protein balls Oatmeal with Almond Milk and Banana 🍌 Roasted Yams with Sumac Butter Bean Curry (Mauritian style) California Farm Turnip Dinner Soup “Freneuse” with Ham Chocolate peanut butter protein balls Oatmeal with Almond Milk and Banana 🍌 Roasted Yams with Sumac Butter Bean Curry (Mauritian style) California Farm Turnip Dinner Soup “Freneuse” with Ham Boiled Chana Chaat Stir-fried Stink bean with shrimp paste, fresh shrimp and minced pork Pork Neck Green Curry Rosemary Foccacia Bread Syrian labneh based on its origins in an easy and quick way Turai & Split Moong dal Sabji Egg bhurji Roast Whole Chicken Steamed Winter Melon Turnip and Cucumber Salad Boiled Chana Chaat Stir-fried Stink bean with shrimp paste, fresh shrimp and minced pork Pork Neck Green Curry Rosemary Foccacia Bread Syrian labneh based on its origins in an easy and quick way Turai & Split Moong dal Sabji Egg bhurji Roast Whole Chicken Steamed Winter Melon Turnip and Cucumber Salad