*To make fresh bread crumbs, simply pulse the bread, preferably at least day old bread, in a food processor until roughly the size of peppercorns. If you are using bread with a thick crust, remove the crust before pulsing. Dried breadcrumbs or Panko should not be used in place of fresh. *This recipe can be made with other fruits, too. For an autumn version, use 6 to 8 apples, peeled and thinly sliced, and add 1/2 teaspoon cinnamon with the sugar.*This recipe was reprinted, with permission from Bread Toast Crumbs by Alexandra Stafford.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (118g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 65 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.7mg | 1 % | |
Potassium 95.3mg | 3 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 13.8g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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