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Here is how to make homemade breadcrumbs. You know you do not have to buy breadcrumbs, right? Making fresh breadcrumbs at home is a great way to use up those odds and ends of bread that is losing its freshness. The most important step: drying out your bread before grinding.
Homemade breadcrumbs prevent waste by upcycling old bread. And, you control the seasonings and avoid unwanted commercial ingredients. Important: homemade bread crumbs will never be Panko breadcrumbs, which were devised in Japan using a specific type of bread cooked with an electrical current to create an airy crumb.
How to make breadcrumbs – two ways
Air Dry Method
- Start with a loaf (or the end of a baguette or mixed batch of) white bread. Drier, day or so old bread is best, but never use moldy bread!
- Slice the bread into even slices.
- Then cube the slices.
- Continue until you cube all the bread.
- Lay the cubes out evenly on a baking tray and allow to air dry for 24 hours.
- Place the dry bread into a food processor fitted with a blade.
- And pulse until you reach a coarse sand texture or desired consistency.
Oven Method
- Start with a loaf (or the end of a baguette or mixed batch of) white bread. Again drier is better.
- Remove the crust from the bread and start slicing the bread.
- Then cube each slice.
- Continue until all the bread is cubed.
- Lay the cubes out evenly on a baking tray and bake in the oven for 25-30 minutes, flipping halfway through. Make sure not to brown the bread. You’re looking for a light golden color only.
- Once cool to the touch, place the dry bread into a food processor fitted with a blade.
- Pulse for a couple of minutes until you reach a coarse sand texture, or desired consistency.
Ideas for seasoning breadcrumbs
- Italian: mixture of dried parsley, dried garlic, oregano, thyme, rosemary and marjoram.
- Smoked paprika: great for breading chicken tenders.
- Cajun spice mix: for breading fish fillet.
- Mediterranean: lemon zest, garlic powder, oregano and grated parmesan cheese.
Tips for making breadcrumbs
- Remove the crust. The ends of the bread can sometimes be extra dense and chewy. Removing them will get you the best texture, especially for sourdough bread.
- Don’t start with fresh bread. It is too moist.
- Take note of the type of bread you’re using for more accurate timing. Some heartier bread, like sourdough, may take longer to dry.
- Store unused breadcrumbs in the freezer to ensure shelf stability. You can store them at room temperature or in the fridge if you’re using them within a week though.
- Make the breadcrumbs coarse by skipping the food processor. You can just place a big and lightly smash the bag.
- Mix different types of bread together. White bread is the most flavor-neutral choice for breading but sourdough will add tang and whole wheat, especially if it contains a seeded topping, brings nuttiness.
Recipes with breadcrumbs
- Breaded Air Fryer Chicken
- Crispy Quinoa Patties
- Homemade Hamburgers
- Salmon Burgers
- Quinoa Burger
- Salsa Black Bean Burger
- Spinach and Feta Stuffed Chicken
- Cauliflower Fritters
- Spaghetti and Meatballs
- Ground Chicken Burgers
Frequently asked questions
Keep in an airtight container in a cool, dry place. Stored properly, breadcrumbs can last up to 6 months.
Yes. Store the breadcrumbs in a freezer-safe container or bag. Frozen, the breadcrumbs will last for a year. To thaw, spread them out on a baking sheet and thaw overnight.
Yes. Be careful not overload the blender and work in batches.
Making homemade breadcrumbs is one way to run your home kitchen like a no-waste restaurant. Recycle and reuse!
For more cooking tutorials, check out:
- How to Cook Quinoa
- How to Cook Rice
- How to Cook Pasta Perfectly
- How to Make Chicken Stock
- How to Make Oatmeal
- How to Poach an Egg
- How to Make Aioli
- How to Make Homemade Salad Dressing
- How to Make Pesto
- How to Make Marinara Sauce
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How to Make Breadcrumbs
Ingredients
- 1 Loaf artisanal or sliced white bread
Instructions
Air Dry Method
- Slice the loaf of bread into even slices, then cube each slice.
- Lay the cubes out evenly on a baking tray and allow to air dry for 24 hours.
- Place the dry bread into a food processor fitted with a blade and pulse until you reach a a coarse sand texture, or desiring consistency.
Oven Method
- Preheat the oven to 325°F. Remove the crust from the loaf of bread, slice the loaf of bread into even slices, then cube each slice.
- Lay the cubes out evenly on a baking tray and bake in the oven for 25-30 minutes, flipping halfway through. Make sure not to brown the bread.
- Once cool to the touch, place the dry bread into a food processor fitted with a blade and pulse for a couple minutes until a coarse sand texture, or desiring consistency.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Thank you for this recipe! Super easy 🙂
I’m so glad to hear that! Yay!