Foods I will never buy
Foods I will never buy is a easy American recipe that serves 5. 150 calories per serving. Recipe by benjamins.kitchen on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $2.34 total, $0.47 per serving
Ingredients
- 1 loaf Bread (day‑old sourdough or any crusty bread, cut into ½‑inch cubes)
- 2 tbsp Extra Virgin Olive Oil (for coating the bread cubes)
- 1 tsp Salt (adjust to taste)
- ½ tsp Black Pepper (freshly ground if possible)
Instructions
Preheat Oven
Set the oven to 375°F (190°C) and let it fully preheat while you prepare the bread.
Time: PT5M
Temperature: 375°F
Cube the Bread
Using a chef's knife, cut the loaf into roughly ½‑inch cubes on a cutting board.
Time: PT5M
Season and Oil
Place the bread cubes in a mixing bowl, drizzle with olive oil, sprinkle salt and pepper, then toss gently until evenly coated.
Time: PT3M
Arrange on Baking Sheet
Spread the seasoned cubes in a single layer on a baking sheet, leaving a little space between pieces.
Time: PT2M
Bake Croutons
Bake for 10‑20 minutes, stirring once halfway through, until the cubes are golden brown and crisp.
Time: PT15M
Temperature: 375°F
Cool
Remove the sheet from the oven, let the croutons cool completely on the sheet; they will continue to crisp as they cool.
Time: PT5M
Process into Breadcrumbs
Transfer the cooled croutons to a food processor (or mortar and pestle) and pulse until you reach the desired breadcrumb texture—coarse for toppings, fine for breading.
Time: PT5M
Store
Store the finished breadcrumbs in an airtight container. Keep a portion for immediate use as croutons and the rest for later recipes.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan‑friendly (if no butter used), Low‑Sugar
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Bread: baguette, ciabatta, whole‑wheat loaf
- Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
- Instead of Salt: kosher salt, sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Chef's Knife
- Cutting Board
- Baking Sheet
- Mixing Bowl
- Food Processor or Mortar and Pestle
- Oven Mitts
Critical Steps — Do Not Skip
- Cut bread into uniform cubes for even baking.
- Bake until golden but not burnt; watch the last few minutes.
- Pulse breadcrumbs only to the desired texture; avoid over‑processing.
Chef Tips from the Video
- Use day‑old or slightly stale bread; it yields the best texture.
- Add a pinch of garlic powder or dried herbs to the seasoning for flavored breadcrumbs.
- For extra crunch, drizzle a tiny bit of melted butter instead of oil.
Troubleshooting
Croutons are soggy after baking.
Make sure the bread cubes are spread in a single layer and bake a few minutes longer; also ensure the oven is fully preheated.
Breadcrumbs turn into powder.
Pulse in short bursts and stop when the desired texture is reached; avoid continuous processing.
Bread burns before becoming crisp.
Lower the oven temperature to 350°F and extend the baking time, checking every 3‑4 minutes.
Storage
Refrigerator: Airtight container, up to 2 weeks.
Freezer: Airtight freezer bag, up to 3 months.
Room temperature: Cool, dry pantry, up to 1 week if sealed.
Make-Ahead Tips
- Make a large batch and freeze portions for future use.
- If you need finer breadcrumbs, pulse again after thawing.
Frequently Asked Questions
What is the cultural significance and history of homemade breadcrumbs in American home cooking?
Breadcrumbs have long been a staple in American kitchens, originating from European traditions of using stale bread to avoid waste. They became essential for breaded dishes like chicken parmesan, meatloaf, and as a topping for casseroles, reflecting the frugal, resourceful spirit of home cooking.
What regional variations exist for breadcrumbs in the United States?
In the Southern U.S., seasoned cornmeal or crushed crackers are sometimes mixed with breadcrumbs for extra texture. In the Midwest, garlic‑herb seasoned breadcrumbs are popular for coating pork chops. The basic technique remains the same—drying and grinding stale bread.
How are homemade breadcrumbs traditionally served in American cuisine?
They are most often used as a coating for fried or baked proteins, mixed into meatballs or meatloaf for binding, and sprinkled over casseroles for a golden crust. Croutons made from the same batch are served in salads and soups.
What occasions or celebrations are homemade breadcrumbs commonly associated with in American households?
Breadcrumbs appear in everyday family meals, especially during holiday gatherings like Thanksgiving when making stuffing or baked casseroles. They are also a go‑to for quick weeknight dinners such as chicken parmesan.
What authentic ingredients are used for traditional American breadcrumbs versus acceptable substitutes?
Traditional breadcrumbs are made from plain white or wheat bread with no added seasonings. Substitutes can include sourdough, whole‑wheat, or even gluten‑free breads, and you can add herbs, garlic powder, or cheese for flavor variations.
What other American dishes pair well with the breadcrumbs and croutons from this recipe?
These breadcrumbs complement chicken parmesan, baked fish sticks, meatloaf, and macaroni‑and‑cheese. The croutons are perfect for Caesar salad, chicken noodle soup, and as a crunchy snack mixed with nuts.
What makes this homemade breadcrumb method special in American budget cooking?
It turns inexpensive, reduced‑price bread into two useful products—croutons and breadcrumbs—saving up to $100 a year compared to buying pre‑packaged breadcrumbs. The method maximizes value while reducing food waste.
How has the practice of making homemade breadcrumbs evolved over time in the United States?
Historically, households would simply dry out stale bread on a rack. Modern home cooks now use ovens for quick crisping and food processors for precise texture, allowing larger batches and consistent results while still emphasizing thriftiness.
What are the most common mistakes to avoid when making breadcrumbs using this recipe?
Common errors include overcrowding the baking sheet, which steams the bread instead of toasting; under‑seasoning, leading to bland crumbs; and over‑processing in the food processor, which creates powder rather than crumbs.
Why does this recipe call for pulsing the croutons in a food processor instead of using a blender?
A food processor provides short, controlled bursts that break the croutons into uniform crumbs without turning them into flour. Blenders run continuously and can quickly over‑process the mixture.
Can I make these breadcrumbs ahead of time and how should I store them?
Yes, store the finished breadcrumbs in an airtight container in the refrigerator for up to two weeks, or freeze them for up to three months. Keep a separate container for croutons if you want them to stay crunchy.
What does the YouTube channel benjamins.kitchen specialize in?
The YouTube channel benjamins.kitchen focuses on practical, budget‑friendly home cooking tips, emphasizing smart grocery shopping, waste reduction, and simple techniques that fit a busy family lifestyle.
How does the YouTube channel benjamins.kitchen's approach to American comfort food differ from other cooking channels?
benjamins.kitchen prioritizes cost‑saving strategies like using reduced‑price ingredients and making dual‑purpose foods (e.g., croutons and breadcrumbs) rather than relying on convenience products, offering a frugal yet flavorful perspective on classic American dishes.
Last updated: August 14, 2026
