Make your own bread crumbs as needed. Heat up the bread in the microwave and then set it out to dry. Use a rolling pin or food blender to break it in to crumbs. The shelf life will depend on how dry you make the bread and whether there is any oil in it ( that may turn ransid).
Salid and soup crutons are a different story. Those you bake in an oven with a little oil to hold on the seasonings. Unlike the bread crumbs, they do have a shelf life.
Salid and soup crutons are a different story. Those you bake in an oven with a little oil to hold on the seasonings. Unlike the bread crumbs, they do have a shelf life.