Put your old challah to use

The first time I made my own breadcrumbs, I couldn’t help but laugh at myself. I actually used to buy this?! In a matter of minutes, I can make a batch of breadcrumbs that last for weeks in my fridge. Plus they’re free and taste better than those from the store. The same goes for homemade croutons.

These two recipes took care of the leftover challah sitting on my counter all week–now we never have enough.

I’m basing these measurements on half a challah. Adjust the spices depending on how much you have. Oh, and if you still insist on paying actual money for these products, feel free to donate your old challah to us. We could use some french toast as well.

HOMEMADE BREADCRUMBS
leftover challah or bread
1/2t salt
freshly ground pepper to taste
t paprika
t oregano (optional)
t basil
t rosemary (optional)

Toss all the ingredients in the food processor for a few minutes until desired consistency. Store in the fridge.

 

HOMEMADE CROUTONS
leftover challah or bread, cut into bite-size chunks
3T olive oil
1/2t salt
freshly ground pepper to taste
t paprika
t oregano (optional)
t basil
t rosemary (optional)

Combine all the ingredients in a large zip-lock bag and shape until evenly distributed. Spread out on a baking sheet and bake at 350 for 20 minutes. Let them fully cool down before putting away, so they aren’t soggy.