Bread is basically just flour, water, and yeast, so it's pretty hard to make it inedible unless you burn it to a crisp in the oven.
The difference between all-purpose flour and bread flour is gluten strength; if you substitute all-purpose flour then your bread won't rise as high or be as strong; this is a desirable quality in, say, cake, but not bread.
However, AP flour isn't that far off from bread flour in terms of gluten; while cake flour may be as low as 6% and bread flour can be as high as 14%, AP flour tends to weigh in at around 10% or more, which is why it's called "all-purpose". As Michael says, yeast bread is actually not as sensitive to the exact quantities as (for example) most pastries, but it's still better to use a recipe that was actually built around AP flour instead of just trying to substitute it for bread flour.
If you are determined to make the substitution, then I would suggest you try to find some wheat gluten and add a small amount of that to the AP flour. Mathematically, if you assume that you're lacking some 3% protein, then you'd want to add about 1 tbsp of gluten for every 2 cups of flour. It's really not much, though, and if you don't have or can't find wheat gluten then your bread would probably survive anyway with AP flour, it just might be a little denser than you expect.
Bacteria need a friendly environment to live. They can't survive without mosture. Mold tolerates more, but it needs moisture for life too.
Bread is too dry a food, so it doesn't catch bacteria. This is why it can be stored outside the fridge. But if you live in a moderately humid climate, it can still be moist enough for mold to grow, especially if stored in a non-breathing package (plastic bag). Drying the bread to the point where this won't happen is possible, but it gets quite hard then. Examples for such dry bread are zwieback or finnish crispbread.
Store bought breadcrumbs are dried to the point where they can't catch mold. This is why they can be stored for so long. If you make your own in the food processor, they will be similar to bread. Probably a bit better, because the bigger surface will let them dry quicker than bread. But if you want to be sure they will last, dry them. You can use a dehydrator or put them in the oven at the lowest temperature (usually.50 deg C) and hold them there for 4 - 5 hours.
Best Answer
If you fried it in oil, it’s a type of latke. Breadcrumb latkes actually predate the potato latkes which are common today, as potatoes are a ‘new world’ crop
If it’s just cooked on a griddle or in a pan, then you might consider it to be a pancake, but depending on the stiffness of the batter and the ratio of eggs to starch, it might be closer to a dumpling (semmelknödel or pisarei), croquette or even a mini frittata.