How to Make Breadcrumbs

5 from 1 vote

Learn how to make breadcrumbs to use in recipes. This easy tutorial walks you through the steps for making it by air drying and oven baking!

This post may contain affiliate links. Please read our disclosure policy.

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.

Spoonful of homemade breadcrumbs over bowl of breadcrumbs

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.
4 image collage to how to cut the bread for the recipe
  • Lay the cubes out evenly on a baking tray and allow to air dry for 24 hours.
Bread cubes on a tray air drying
  • Place the dry bread into a food processor fitted with a blade.
  • And pulse until you reach a coarse sand texture or desired consistency.
2 image collage to show the bread in cubes in the food processor before and after processing

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.
4 image collage to show cutting the sliced bread into cubes
  • 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.
Toasted cubed bread on large baking dish
  • 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.
2 image collage to show the bread in a food processor before and after blending

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

  1. 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.
  2. Don’t start with fresh bread. It is too moist.
  3. Take note of the type of bread you’re using for more accurate timing. Some heartier bread, like sourdough, may take longer to dry.
  4. 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.
  5. Make the breadcrumbs coarse by skipping the food processor. You can just place a big and lightly smash the bag.
  6. 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

Frequently asked questions

How do you store breadcrumbs?

Keep in an airtight container in a cool, dry place. Stored properly, breadcrumbs can last up to 6 months.

Can you freeze breadcrumbs?

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.

Is it possible to make breadcrumbs in a blender?

Yes. Be careful not overload the blender and work in batches.

final texture of oven baked breadcrumbs

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:

If you’ve tried this healthy-ish feel good How to Make Breadcrumbs recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

How to Make Breadcrumbs

Learn how to make breadcrumbs to use in recipes. This easy tutorial walks you through the steps for making it by air drying and oven baking!
5 from 1 vote
Servings 8 servings
Course Ingredient
Calories 225
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

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

Storage:  Keep in an airtight container in a cool, dry place. Stored properly breadcrumbs can last up to 6 months.
Freezing: Store the breadcrumbs in a freezer-safe container or bag. Frozen, the crumbs will last for a year. To thaw, spread them out on a baking sheet and thaw overnight.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Photo Credit: Erin Jensen

Nutrition

Calories: 225kcal, Carbohydrates: 42g, Protein: 8g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 417mg, Potassium: 98mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1IU, Calcium: 221mg, Iron: 3mg

Share this recipe

Share it with the world! Mention @feelgoodfoodie or tag #feelgoodfoodie!

final texture of oven baked breadcrumbs

Rate and comment

Recipe Rating




Comments