You may wonder why I would put something as mundane as a breadcrumb recipe in here. But hopefully my daughters can learn from my experience. And I really believe in getting everything down on paper for posterity! I learned to make these when I got tired of running to the store for breadcrumbs at the last minute because I never keep them on hand.
Toast bread VERY lightly - on lightest setting - and allow to cool slightly. Spread each slice with soft butter, then dust with the Mrs. Dash seasoning. Cut each slice into quarters.
Drop bread a few pieces at a time into a food processor and pulse. Adjust your pulses depending on if you want fine or coarse crumbs.
These crumbs are very versatile. The longer you toast the bread, the dryer the crumbs. Or you can leave them untoasted for soft fresh crumbs. Use to top casseroles, souffles, add to savory puddings, and many other uses.