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Citrus Challah Breadcrumbs


Wake up to fresh-squeezed orange juice in the morning and save the pulp for dinnertime, using it to flavor homemade breadcrumbs. This recipe is also a great way to use up challah bread leftovers.   

  • Duration
  • Cook Time
  • Prep Time
  • 2 cupsServings


  • 5 ounces challah bread (2 rolls)
  • ¼ cup orange juice pulp (from 4 navel oranges)
  • 1 teaspoon orange zest
  • ½ teaspoon black pepper
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ginger
  • ½ teaspoon sweet paprika
  • ½ teaspoon granulated garlic


1. Place pieces of the challah into a food processor. Chop into crumbs (approximately 2 cups). Add in the remaining ingredients. Pulse to mix evenly.  

2. To toast the bread crumbs (optional): Transfer to a baking sheet. Bake in a pre-heated oven at 375°F for approximately 10-15 minutes, mixing occasionally, until golden brown.