Baked bread + Cuisinart = Breadcrumbs
OK, maybe not the best thing she taught me, but definitely in the top 5. If you're throwing away your leftover bread now, stop. Homemade breadcrumbs taste so much better than store bought and are super easy to make. (Going into fall, this can really make a difference between good meatloaf and great meatloaf.)
I usually accumulate leftover bread over a couple of months and freeze it in the paper wrap in came in, in zip lock bags. You need to freeze it before it starts getting moldy. Once a have a few bags of frozen leftover bread, thaw and place on a baking sheet. You don't need to add anything else. Bake at 350 for 20 minutes or until it's crusty. Cool to room temp. Then place chucks of bread in a food processor with the sharp bottom base blade and process until it's the consistency of sand. Freeze is glass jars for up to 4-5 months.
Homemade breadcrumbs are now handy to add to homemade meatloaf, mac & cheese, and all the other wonderful comfort fall dishes that made great leftovers to take to work for lunch!
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