Bread Crumbs

Leftover bunny bits.

Last week I wrote about making bunny sandwiches. You might have noticed that the finished bunny sandwich was much smaller than the piece of bread that I started with. After noticing that, you might have wondered what I did with the leftovers of four loaves of bread missing only bunny shaped centers from them. Bread crumbs.
Bread crumbs aren't rocket science. They're literally just the crumbs of bread. I usually save the butts of my loaves of bread and put them in a bag in the freezer until it's full and then make bread crumbs. That's what I recommend everyone do as bread crumbs are useful for meatloaf and chicken nuggets and all sorts of stuff. Making the butts into bread crumbs is easiest with a food processor, and that's the method I use.

Bread Crumbs
One bag of bread butts, or bunny cutouts, thawed.
Oven at 200 degrees.
Food processor.

Breadcrumbs. Ingredients for good food.

The drier the bread is the better it will break up. Heat your oven to 200 degrees. Lay the bread out on a few cookie sheets not overlapping too much. Place the sheets in the oven and wedge the door open a crack with a wooden spoon. Bake them for 20 minutes and check. When they're dry, they break. Take them out and break them into smaller pieces and cram them into the food processor. Grind them into oblivion. Bag them back up and put them back in the freezer until you need them. You could get creative and add spices to them and make them Italian bread crumbs, or herbed bread crumbs or something. I don't do this to a whole batch. I prefer have a big bag of plain ones and then spice them as each recipe calls for it. If you know that you're making them soley for meatloaf or something like that, you could combine the meatloaf spices right into the bag. That way you simply need to mix the meat, the egg and the milk and presto!, you're done. Just an idea.

Save your butts, use them for cooking. Make bread crumbs.