Homemade Fresh Bread Crumbs

Nov. 17, 2015, 8:15 AM ESTUpdated April 13, 2022, 3:25 PM UTC

Ingredients

• pounds stale good white bread

Chef notes

Making your own bread crumbs couldn’t be easier, and how amazing to know that you’ve not only made them quickly from scratch but also that you didn’t have to resign yourself from tossing that half a loaf of stale bread into the trash.

Make sure your bread is fairly dry/stale, and if you want to hurry that process along (which is kind of funny; usually we are trying to keep things fresher longer), you can put the pieces of bread on a baking sheet and bake them in a preheated 325°F oven for about 20 minutes until they dry out. 

You can use the bread crumbs to coat chicken breasts or pork chops, or sprinkle over fish or scallops or pasta.  You might even toss these bread crumbs with a little garlic, fresh herbs and citrus zest first, for a wonderful pop of both flavor and texture (this is what known as a gremolata in Italy, a great way to perk up so many dishes).

Preparation

Place the bread into a blender or a food processor and pulse or let the machine run until the bread crumbs are as fine or coarse as you like them. Transfer them to a sealed container and keep at room temperature for up to a week.

Variation: Italian bread crumbs

If you want to make classic Italian seasoned bread crumbs, just add in 1 to 2 teaspoons dried Italian seasoning (or a mixture of dried parsley, sage, basil, oregano and marjoram), ½ teaspoon garlic powder, and a pinch of salt.   Make sure the mixture is well combined; give it a little shake or stir every time you use it so that the herbs are well distributed.

Recipe Tags

Want to learn how to make fresh breadcrumbs from bread at home? In this tutorial, we will teach you two ways to make the tastiest breadcrumbs you’ll ever have: fresh and toasted. Homemade Breadcrumbs are great to make whenever you need to use up that extra loaf of bread!

Learning how to make homemade breadcrumbs from bread is easy, quick, and pretty much requires no effort. All you need is a stale loaf of bread and a food processor to create airy, light fluffy breadcrumbs that are perfect for all your recipe needs.

You can use any kind of loaf for your bread crumbs depending on what type of texture or flavor you’re wanting. We use a little bit of Italian seasoning in this homemade breadcrumb recipe to elevate it a bit–but you can definitely omit it if you want.

Bread crumbs come in handy whenever you’re making meatballs or casseroles or need an extra topping for your warm delicious soup. These breadcrumbs are a cross between panko and regular–they’re a little light and fluffy but still condensed at the same time. Blend them for however long you would like.

Here are some of the common ways to use bread crumbs in a variety of homemade recipes:

• Serve breadcrumbs atop your fresh pasta recipe for additional crunch.
• Make your very favorite crab cakes at home.
• Create a gratin with the breadcrumbs.
• Transform pizza toppings.
• Top homemade mac and cheese with crunchy breadcrumbs for extra textures.
• Bread your chicken breasts or cutlets before cooking them in the oven or on the stovetop.

Why This homemade Breadcrumb Recipe Is the Best

• Quick and easy: This homemade breadcrumb recipe is so simple! Just place chunks of bread in a food processor, blend, and you’re ready to enjoy soft bread crumbs. There’s one extra step for toasty breadcrumbs.
• Delicious: The Italian seasoning gives the crumbs a little herbal flavor that is warm and inviting. You won’t have to worry about extra seasoning in your recipe.
• Perfect for meal prep: Get ahead and prep your breadcrumbs so you know you can always find some in your kitchen. We recommend placing them in jars.
• Cost-effective: Learning how to make bread crumbs at home is one of the easiest ways to save money! With this recipe, you’re not paying for extra packaging and other costs.

How To Make Your Own Breadcrumbs

In this recipe, we will teach you TWO different ways to make your own bread crumbs at home. If you want soft breadcrumbs, we have you covered. Want them toasted with a slight crunch? We have you covered there, too.

For Fresh Nonbaked Breadcrumbs

First, tear your loaf of bread into small pieces.

Next, place the bread pieces in a food processor, then pulse until the breadcrumbs are fine in texture and consistency. Remove the breadcrumbs from the food processor, then use them as needed!

For Baked and Toasted Breadcrumbs

First, preheat your oven to 300 degrees Fahrenheit or 150 degrees Celsius.

Grab your stale loaf of bread and tear it into small pieces. Place the stale bread pieces in a food processor and pulse until the pieces are light and fine.

Next, add the crumbs to a baking sheet with parchment paper. If adding Italian seasoning, you’ll want to do it in this step. Stir the crumbs and seasoning with a spoon or your fingers.

Bake the breadcrumbs in the preheated oven for 20 minutes until they are dry and lightly golden brown. Stir the breadcrumbs every five minutes.

Allow the breadcrumbs to completely cool before storing. Enjoy!

Frequently Asked Questions

How do you make breadcrumbs by hand?

If you do not have a food processor, place the dry bread in a sealed bag. Close the bag and smash the bread with a rolling pin or mallet to break the bread up into small pieces.

How do you make dry crumbs?

You’ll want to toast your breadcrumbs in the oven to make them dry and crunchy.

Will a blender make breadcrumbs?

Yes! If you do not have a food processor but have a blender, then you can easily create your breadcrumbs this way.

Notes and Tips

• How to store: Place your breadcrumbs in a sealed jar and store them in your cupboard for up to one year. If you live in a humid environment, you’ll need to store your breadcrumbs in the freezer.
• Any kind of loaf of bread will work for this breadcrumb recipe! Just use whatever stale loaf of bread you have in your home whenever you need to make breadcrumbs.
• Omit the Italian seasoning or use a different herb blend for extra delicious flavors.

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• 1 food processor

Fresh Nonbaked Breadcrumbs

Baked Crispy Breadcrumbs

Fresh Nonbaked Breadcrumbs

• Tear the bread into pieces, add to a food processor, and pulse until fine and ready for use.

  

Baked Crispy Breadcrumbs

• Tear the stale bread of choice into pieces and then pulse in a food processor.

  

• Add the pulsed bread to a parchment-lined baking pan. If adding Italian seasoning, add it at this point, and combine using a spoon or your fingers.

  

• Bake at 300 degrees F (150 degrees C) for 20 minutes or until dry and lightly golden brown. Stir every 5 minutes.

  

• Remove from oven and allow it to cool completely before storing.

  

Notes and Tips

• How to store breadcrumbs: Place your breadcrumbs in a sealed jar and store them in your cupboard for up to one year. If you live in a humid environment, you’ll need to store your breadcrumbs in the freezer.
• Any kind of loaf of bread will work for this breadcrumb recipe! Just use whatever stale loaf of bread you have in your home whenever you need to make breadcrumbs.
• Omit the Italian seasoning or use a different herb blend for extra delicious flavors.
• Nutrition facts is for 2 cups of bread crumbs

Homemade breadcrumbs save money and are super easy to make. Why would you want to make your own breadcrumbs when you can buy them at the store? I say, why buy breadcrumbs when they are so easy to make at home using day-old bread instead of wasting food?

Another advantage is that you have control of what goes in. There are so many different types of breadcrumbs, from Japanese panko to whole-wheat breadcrumbs. However, the ingredient list on the package may contain words that are unknown and hard to pronounce. Homemade breadcrumbs are so much healthier and more delicious, too.

You don’t have to limit yourself to white or wheat bread. Soft white bread makes good homemade panko-type breadcrumbs. Try this with Italian or French bread, onion rolls, herbed bread, and definitely homemade bread makes the best homemade breadcrumbs.

 is a delicious breadcrumb made from crustless white bread broken up into flakes and then dried. It creates a light, crispy coating that absorbs less fat. Anything that absorbs less fat sounds good to me. 😍 

It doesn’t have much flavor on its own, but the larger-than-normal-breadcrumbs flakes add a wonderful texture to whatever it tops or coats.

are from a variety of bread, white bread, whole wheat bread, and even gluten-free. The texture isn’t quite as light and flaky as panko, but it still is delicious. It just depends on the texture you’re looking for. Breadcrumbs also make a good filler in meatloaf and meatballs.

Recipe Ingredients

This might seem like a no-brainer. Duh! Bread. Not so fast! The kind of breadcrumbs you want will decide the bread you use. The choices are endless, including homemade bread.

• White or Whole Wheat Bread – Do you want light, flaky, and crispy breadcrumbs? Then white, crustless bread for panko is what you want. You don’t need to remove the crust if you want regular breadcrumbs. r dorefer something with a little more substance and flavor? Then whole wheat bread mixed with your favorite seasonings might be what you want
• – Do you want seasoned breadcrumbs? Homemade Italian Seasoning makes perfect seasoned breadcrumbs. Rosemary is another herb that I love in breadcrumbs. Creole seasoning is delicious, too. You can easily top your Baked Mac and Cheese recipe with herbed breadcrumbs.

How to Make Homemade Breadcrumbs

• Break Bread – To make a cup of panko, you need four slices of white bread with the crust cut off. Break it into small pieces without smashing it or pulsing it in a food processor.
• Dry It – Spread it out on a baking sheet and bake it at 300°F/150°C for about half an hour. Start checking them at around 20 minutes to make sure they don’t brown, just dry.

• For dry bread, break the bread up, put it in a blender or food processor, and grind it to the desired consistency.
• For day-old bread, toast it in the oven until it is dried. Break it up into pieces, put it in a blender or food processor, and grind to the desired consistency.
• For fresh bread, break the bread into small pieces. If you want tiny pieces, run them through a food processor. Fresh bread still has moisture and is best used right away, or it may mold. How easy is that?

Substitutes for Breadcrumbs

1. make a nice crunchy topping, or you can briefly run them through a food processor to replace breadcrumbs in breading. I use them in my Green Bean Casserole instead of breadcrumbs.
2. – Another option is crackers. Ritz-like crackers give it a sweet buttery flavor. Try it out in this Scalloped Corn. Saltine crackers, water crackers, or similar crackers also make an excellent alternative to breadcrumbs.
3. are one of my favorite substitutes for breadcrumbs. They add a unique flavor and texture.
4. – Another substitute that I really love is potato chips. And it’s gluten-free.
5. , like cornflakes or crispy rice, are also delicious alternatives.
6. Shredded Coconut and Nuts make another excellent gluten-free breadcrumb.
7. Oats are a good replacement for breadcrumbs in hamburgers and meatloaf, where you want to add bulk, not necessarily crunch to a coating. However, it would work for breading as well.
8. Cornbread makes excellent breadcrumbs, like in this recipe for Cornbread Dressing.

Tips and Tricks

1. – When using breadcrumbs for breading, have your ingredients set up in the order you’ll use them.
2. Separate the process – Keep one hand for dry ingredients (flour and breadcrumbs) and one hand for wet (egg wash). That way, you reduce the amount of mess on your hands.
3. – Take the time to allow excess egg to drip off into the egg bowl before putting it in the breadcrumbs. Your breadcrumbs will stay drier, and you’ll have less waste.
4. The right temperature – Make sure the oil is at the right temperature before you start. Not hot enough to burn the breadcrumbs before what is breaded cooks through, yet hot enough to create a golden and crispy coating.

How to Store Breadcrumbs

There’s no need to refrigerate your homemade breadcrumbs. In fact, they do better in an airtight jar and stored in a dark, cool cabinet. They can last up to 6 months, no problem, because they’re dry. The important thing to remember is to keep moisture away from them, so they don’t mold.

Another option is to store the breadcrumbs in an airtight sealable freezer bag. They will last indefinitely in the freezer.

FAQs

Do you have to have a food processor?

No, you don’t. Though a food processor definitely makes the job easier, you can put your dried bread in a gallon-size ziplock bag and crush it with a rolling pin. The texture may not be as small, but it’s all good.

Can you make breadcrumbs with fresh bread?

Yes, you can. However, you’ll want to gently dry it out. Cut your bread in cubes, then arrange the cubes on a baking tray and put them in a 225℉/110℃ oven until they’re dry enough to crumble. It may take half an hour to 45 minutes, depending on the humidity level.

Can you use gluten-free bread?

Another yes, you can. Don’t let a gluten sensitivity stop you from enjoying the taste and effects of breadcrumbs in your favorite recipe. I also use ground almonds or sesame seeds to replace the breadcrumbs if I’m cooking for someone on a diet.

Fantastic Recipes to Use Breadcrumbs

Conclusion

So there is how you can save time and money by making homemade breadcrumbs. What is your favorite way to use them? Let me know in the comments! ❤️

Panko Breadcrumbs

Breadcrumbs

Panko Breadcrumbs

• Remove the crust from the bread slices. Break it into small pieces without smashing it or pulse it in a food processor.

• Spread the pieces out on a baking sheet and bake them at 300°F/C150° for about half an hour. Start checking them at around 20 minutes to ensure they don’t brown, just dry.

Breadcrumbs

• For dry bread, break the bread up, put it in a blender or food processor, and grind it to the desired consistency.

• For day-old bread, toast it in the oven on low heat until it is dried. Break it up into pieces, put it in a blender or food processor, and grind to the desired consistency.

• For fresh bread, break the bread into small pieces. If you want tiny pieces, run them through a food processor. Fresh bread still has moisture and is best used right away, or it may mold.

• Get organized – When using breadcrumbs for breading, have your ingredients set up in the order you’ll use them.
• Separate the process – Keep one hand for dry ingredients (flour and breadcrumbs) and one hand for wet (egg wash). That way, you reduce the amount of mess on your hands.
• Be patient – Take the time to allow excess egg to drip off into the egg bowl before putting it in the breadcrumbs. Your breadcrumbs will stay drier, and you’ll have less waste.
• The right temperature – Make sure the oil is at the right temperature before you start. Not hot enough to burn the breadcrumbs before what is breaded cooks through, yet hot enough to create a golden and crispy coating.
• Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

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Having homemade breadcrumbs on hand is a great way to add extra flavor and texture to your meals. They’re free of preservatives and are seasoned with delicious Italian herbs to level up all of your favorite recipes!

Once you have these homemade breadcrumbs ready to use, you’re going to love the way they make all of your favorite recipes taste! From delicious baked ravioli to chicken tenders, the extra flavor and texture this pantry staple adds is unmatched!

I use breadcrumbs in more recipes than I can count. They’re such a common ingredient in my cooking that sometimes I don’t realize how important they are! Breadcrumbs are a vital ingredient in many dishes, from casseroles and meatloaf to soups and salads, but the truth is, I think many of us don’t realize how we could be upgrading all of our favorite dishes by making this simple ingredient from scratch! It really is a game-changer!

Not only do homemade breadcrumbs taste a million times better than what you get from the store, but they’re also free of additives and preservatives! While this limits their shelf life slightly, homemade breadcrumbs are a healthier option, and their fresh flavor upgrades every dish! It’s a must-have for your kitchen! Try them in a breaded chicken bake or homemade meatballs and you’ll be a believer, too. The flavor and delicate crunch they add are just too good.

The simple ingredients in these breadcrumbs are what make them so good. The best part about making your own batch of breadcrumbs at home is that you can get the flavor and texture exactly the way you like it! Feel free to add in any additional herbs and seasonings! Measurements for all of the ingredients listed below can be found in the recipe card at the end of the post.

• Sliced Bread: I typically use white or French bread, but any kind of bread works here! Using whole-wheat or sprouted bread is a great way to add a pop of earthy flavor and fiber to all of your favorite dishes. If you’re wanting your breadcrumbs to have more flavor, sourdough is a great option, too.
• Italian Seasoning: You can use prepackaged Italian seasoning or customize your own blend using my recipe here.
• Garlic Powder: Garlic adds a sharp, savory flavor that makes the breadcrumbs so flavorful!
• Onion Powder: Helps deepen the flavor of the breadcrumbs, making them savory and a little sweet.
• Salt: Enhances the overall flavor of your entire batch.

Making breadcrumbs is so easy and only takes 10 minutes from start to finish! The fresh, toasty flavor these breadcrumbs have is going to be a game-changer in all of your cooking.

1. Preheat Oven: Preheat the oven to 350° Fahrenheit.
2. Prepare Bread: Tear bread into smaller pieces and place on a baking sheet.
3. Toast: Place the sheet of torn bread into the preheated oven and toast for about 5 minutes. Just enough to dry out the bread. Watch the bread carefully so it doesn’t burn or get too brown.
4. Add to Food Processor: Transfer the toasted bread into a large food processor or blender. Add the dried Italian herbs, garlic powder, onion powder, and salt.
5. Blend: Blend or pulse until blended into fine crumbs.
6. Use or Store: Use immediately or store in an airtight container.

Tips and Variations

The great thing about this breadcrumb recipe is that it can be adjusted to work with whatever tools and ingredients you have on hand!

• Can I Make Homemade Breadcrumbs Without a Food Processor? Yes! Pop your sliced bread into a Ziploc bag and then put in the freezer for a few hours or until hardened. Use a box grater to get a fine grain and grate the bread for the same effect as blending! From there, just let the breadcrumbs thaw in the fridge and then mix in all of your desired seasonings.
• Do I Need to Use Stale Bread? Nope! While some people swear by using stale bread, the only real reason for this is that stale bread has a harder consistency, but we’re toasting our bread in this recipe so the end result is the same. Fresh bread works just fine! In my opinion, it even works better than stale bread because it has more flavor.
• What Can I Use Homemade Breadcrumbs For? So many different things! Just a few of the countless options are: meatloaf, casserole, chicken bake, funeral potatoes, chicken parmesan, mozzarella sticks, chicken katsu, shrimp scampi, and croquettes.

How Long Do Homemade Breadcrumbs Last?

If stored properly, your homemade Italian breadcrumbs will last for a month. While the shelf life isn’t as long as what you’d get from the grocery store, trust me- the flavor and freshness of these breadcrumbs will have you hooked. And with how easy they are to whip up, making another batch is no problem at all!

• In the Refrigerator: Store breadcrumbs in a jar or airtight container for up to 1 month.
• In the Freezer: In a freezer bag or airtight container, your breadcrumbs will last for 2-3 months. Thaw overnight in the fridge before use.

• or any bread works

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• Preheat the oven to 350° Fahrenheit.

• Tear bread into smaller pieces and place on a baking sheet.

• Place the sheet of torn bread into the preheated oven and toast for about 5 minutes. Just enough to dry out the bread. Watch the bread carefully so it doesn’t burn or get too brown.

• Transfer the toasted bread into a large food processor or blender. Add the dried Italian herbs, garlic powder, onion powder, and salt.

• Blend or pulse until blended into fine crumbs.

• Use immediately or store in an airtight container.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

10 minute, easy

Alyssa Rivers

Categories

Unsure of what to do with those stale, random pieces of bread floating around at the end of the week after your family has used the “good” pieces for avocado toast and sandwich recipes? Or have a few chunks of crusty bread left in the basket after last night’s pasta party? Learn how to make bread crumbs and you’ll not only have a savvy way to give old bread new life, but you’ll also trim down on your overall food waste footprint.

Let your leftovers be your guide! Pretty much any kind of bread can be transformed into homemade bread crumbs: from squishy white to chewy sourdough and whole wheat to gluten-free. Even extra pieces of baguette or hamburger or hot dog buns are perfect as you master how to make bread crumbs. Feel free to mix-and-match bread types in a single batch, too; there are few ways to “mess up” this method for how to make bread crumbs. Unless you’re making a sweeter recipe, just steer clear of using more sugary options like quick bread, muffins, or Hawaiian rolls. These also tend to be denser and moister, so stick to more typical savory loaves and buns.

No matter what type of bread you use, here’s some happy news: You’re actually better off using bread that’s not baked fresh that same day. Stale (and less moist) bread will break down easier in the food processor. (See our “bonus tips” section below for what to do if you only have fresh bread handy.)

How to Make Fresh Bread Crumbs

Also referred to as “soft bread crumbs,” this style is the quickest bread-based crumb to make since it requires zero toasting. Fresh bread crumbs are ideal as a topping or filler, while dried bread crumbs are normally used for breading fried, oven-fried, or air-fried foods.

To make soft crumbs, cut bread into cubes and process as you would cracker crumbs. Use 1 slice of fresh bread for every ⅓ cup of fresh bread crumbs.

How to Make Dried Bread Crumbs

First, make dry bread cubes, just like you would as the first step for your favorite homemade stuffing recipe. To do so, stack a few slices of bread and cut them into ½-inch-wide strips using a serrated knife. Cut these strips crosswise into ½-inch cubes. Preheat your oven to 300° F. On a sheet pan, arrange the bread cubes in a single layer. Bake for 10 to 15 minutes or until golden brown, stirring once or twice; let cool.

Use a food processor or blender to process or pulse the cubes into crumbs. Each 1 slice of bread yields ¼ cup of dried bread crumbs.

How to Make Panko Bread Crumbs

With origins in Japan, panko bread crumbs are flakier, larger, and less dense than typical bread crumbs. As a result, they lend even more crunch and texture when used as a topping or coating.

To make panko bread crumbs, start by preheating your oven to 300° F. Use a knife to remove the crusts from the bread (ideally white bread for this type of bread crumb). In a food processor or blender, process or pulse the crust-less pieces into coarse crumbs. Pour these onto a sheet pan, spread the crumbs out to form a single layer, then dry them in the oven for 7 minutes or so, stirring halfway. Allow to cool.

Each 1 slice of bread yields about ¼ cup of panko bread crumbs.

How to Make Italian Bread Crumbs

The most common variety of seasoned bread crumbs you’ll find in most major supermarkets and online comes with a hint of Mediterranean flair.

To make Italian bread crumbs, toss together 1 cup homemade dried bread crumbs with ½ teaspoon kosher salt, ⅛ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon dried Italian seasoning.

Bonus Tips For How to Make Bread Crumbs Far Better Than the Supermarket Kind

Now that you know how to make bread crumbs from scratch in all the ways you might purchase them, here are a few more tricks from our Test Kitchen to ace this money-saving strategy.

• Take this slice test. Bread should be dry but not rock hard.
• Say “freeze.” If your bread is veering from fresh to dry before you have time to whip up homemade bread crumbs, transfer it to a zip-top bag or airtight container and place it in the freezer. That way you’ll have some bread to thaw and make into dry crumbs as needed.
• Fix your fresh bread. If you’re in a pinch and only have a fresh-from-the-oven loaf of bread, you can still utilize these steps for how to make bread crumbs. Simply pop slices into the toaster or a 300° F oven for a few minutes to dry them out, then proceed with the grinding and toasting steps.
• Go appliance-free. If you don’t have a food processor or blender to blitz up the crumbs, place the toasted bread into a zip-top bag (with the air pressed out) and use a rolling pin to crush the pieces into crumbs.
• Keep the crust. Unless you’re making panko bread crumbs, there’s no need to trim the crusts off unless you’re a stickler about an even color on all the crumbs.
• Master this conversion. One full cup of fresh bread crumbs is equal to ½ cup of dried bread crumbs, so plan ahead for your recipes accordingly.
• Save those crumbs. Can you freeze bread crumbs once they’ve been toasted? You bet. Transfer them to an airtight container or zip-top bag and freeze for up to 4 months. You can also store dried breadcrumbs in an airtight container for about 2 weeks at room temperature.
• Herb it up. Don’t feel confined by our Italian bread crumb recipe above. Experiment with a variety of fresh or dried herbs with flavors that might play nicely with your crumby recipe.

10 Ways to Use Homemade Bread Crumbs (or Store-Bought, For That Matter)

1. Coat slices of eggplant with homemade bread crumbs for next-level Chicken Parmigiana or Baked Eggplant Parmesan.
2. Sprinkle seasoned bread crumbs over a pasta recipe, just like we do in this Spaghetti with Seared Asparagus.
3. Try bread crumbs instead of croutons as a salad or soup topping. Our Escarole Bistro Salad with Bacon and Scalloped Potato and Ham Soup shows just how delicious this can be.
4. Use bread crumbs as a binder in meatballs or meatloaf, a la this customizable Basic Meatball recipe.
5. Shower over a skillet of stovetop macaroni and cheese (or even a bowl of the microwave kind!) to recreate the baked mac experience in far less time.
6. Mix them into—or use to coat—crab cakes.
7. Try bread crumbs as a topping for stuffed artichokes or stuffed tomatoes.
8. Use them to crank up the crunch factor in your favorite air-fryer recipes.
9. Saute with butter and fresh herbs for 5 minutes or so to create a crumble to top Fish with Crispy Bread Crumbs, Spinach, and Onions.
10. Press into the exterior of a roast or scallops for a crunchy coating, as we show in this Herb-and-Garlic-Crusted Pork Roast.

Now that you know how to make bread crumbs and put them to great use, you’re all set to crunch-ify your menu any time you like. If you find yourself fresh out of bread crumbs and don’t want to go to the effort of going the full DIY route, consider one of these savvy pantry staple substitutes for bread crumbs.

If you’re curious about how to make bread crumbs from toast, you might be surprised to find out it’s pretty simple. All you need is a toaster, a blender or food processor and some (old) bread.

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Jump down to Recipe

If you’re curious about how to make bread crumbs from toast, you might be surprised to find out it’s pretty simple. All you need is a toaster, a blender or food processor and some (old) bread.

Why you’ll never need to buy store bought bread crumbs again

It’s so super simple to make your own bread crumbs from toast. Before I get into how to do it, there are a few things I wanted to point out about why making your own bread crumbs a thrifty/easy/nostalgic thing to do.

1.) All those bread “butts” or at least that’s what we call the ends of a loaf of bread in our house, become useful. I hate to waste food. So when I get to the end of a loaf of bread, I toast the bread butts and leave them in the toaster (turned off) for the day so they get nice and dry but not burnt.

Stockpile and store your old bread

Once your toasted pieces of bread are completely dried out, put them back in the plastic bag that the bread was in and then store that in a cupboard or pantry.

I keep adding to my little collection of toasted bread butts until I have a full bag. Then I simply blend them into tiny crumbs or, you can use a food processor to get larger breadcrumbs a.k.a Panko bread crumbs.

2.) I use my blender to make my breadcrumbs for this example because I think it’s so neat how my Mason jars screw onto the Oster blender base in place of the glass pitcher. It makes for less clean up because I also store my breadcrumbs in a mason jars. Typically, I like the wide-mouth jars because it’s easier to get things in and out. The regular mouth jars however, are the ones that fit onto a blender and breadcrumbs are small so the regular size works well for this.

3.) Ball Jar shaker caps are perfect for make-your-own breadcrumbs. I love these things. They have so many uses but this particular style with the flip cap and then the perforated insert really works well for storing and dispensing my homemade breadcrumbs.

What kind of bread or toast do you need?

If you’re adventurous, you can use different kinds of bread. If you’re using your breadcrumbs in meatloaf for example then it really doesn’t matter too much since you have a lot of other flavors happening.

When using the bread crumbs as a breading for chicken, then maybe you’d want to use a certain kind. You can even use crackers! Check out my cheese cracker chicken nuggets recipe if that’s something that sounds interesting to you.

I bet you’d also like my crispy baked macaroni and cheese with bread crumbs. 🙂

Season your bread crumbs.

To season your breadcrumbs, simply stir in salt and herbs to taste before you use them. I like to keep my bread crumbs plain until I’m ready to use them. That way I can season them to match whatever style dish I am using them for.

Watch this how-to video!

This quick video will show you exactly how to make bread crumbs using a blender:

This how to make bread crumbs from toast tutorial was featured on Home Stories Tutorials & Tips!

• Dried herbs – Italian or your own blend
• Salt to taste

• Lighty toast the ends of bread as you finish up a loaf of bread. Be careful not to over-toast. You just want to dry out the moisture.

• Let toast sit in toaster after it toasts for a few hours to be sure it’s extra dry, then transfer the toasted bread ends back to the bread bag for storage. Store in pantry. (No need to refrigerate)

• When you have about 8 pieces of bread saved up (I use a mix of whatever breads I have one hand), crumble the toasted pieces into chunks small enough to fit into your mason jar or blender or food processor. Use the pulse feature to break up the toast into crumbs.

• Use your regular Mason jar lid or get yourself the Ball Jar shaker cap to break up clumps when ready to use your bread crumbs.

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Easy Homemade Breadcrumbs

Breadcrumbs are a staple that every great cook has on hand. And you might be asking yourself if making them from scratch is worth it!? We might be biased, but yes, they absolutely are. With minimal effort, you’ll have preservative free, fresh tasting, and money saving breadcrumbs on hand for any of your favorite recipes.

What You Will Need

• bread – cut down on waste and save end pieces of bread in the freezer until you have enough to make a batch.
• ziplock bag or reusable bag – this helps to keep your breadcrumbs contained and your kitchen clean.
• food processor or rolling pin – use either one of these kitchen gadgets to quickly transform your leftover bread pieces.

What Type of Bread Should I Use To Make Breadcrumbs

We like to use plain white bread, but a variety of breads will work just fine. Sourdough yields a tangy flavor while white and wheat breads are a bit more mild.

How Can I Use My Breadcrumbs

We use breadcrumbs in various meatball recipes, but they’re useful to have on hand to add texture to pasta dishes and roasted vegetables, to thicken soup, to coat various proteins, or hold together crab cakes.

Can I Make My Breadcrumbs Gluten-Free

How Should I Store Breadcrumbs

Store your cooled breadcrumbs in an airtight container in your cupboard for up to two weeks, in your fridge for one to two months, and the freezer for up to six months. If you live in an especially humid climate, store your breadcrumbs in the fridge or freezer.

How To Make The Freshest Homemade Breadcrumbs

Using a cutting board and serrated knife, cut your bread into cubes.

Spread your cubed bread evenly onto a baking sheet.

Place your baking sheet in the middle rack of the oven uncovered for 30-45 minutes, flipping half way through.

Remove the bread from the oven and let cool before placing bread chunks into a ziplock bag.

Roll a rolling pin over the sealed bag of bread cubes until bread is crumbled into breadcrumbs.

Or if you prefer, blend the cubed bread in small batches in a food processor.

Pulse the bread cubes until they break down into crumbs.

Store your breadcrumbs in an airtight container in the fridge or freezer.

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Description

How to Make Breadcrumbs – an easy, simple recipe for making breadcrumbs at home! 2 different ways to make them and lots of add-in seasonings!

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• – cups cubed bread*

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1. Preheat oven to 250 degrees F.
2. Spread out bread cubes on baking sheet.
3. Place in oven, middle rack and uncovered.
4. Let cook 30-45 minutes, flipping halfway.
5. Remove from oven and let cool.
6. Option 1: place in large ziploc or reusable storage bag. Use a rolling pin to crush dried bread inside bag.
7. Option 2: in small batches, place dried bread in food processor and pulse until the bread breaks down into crumbs.
8. Use in your favorite recipes.

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Notes

• *Bread cubes do not need to be uniform and don’t have to be very small!
• Storage: Place cooled breadcrumbs in an airtight container and store in a cupboard for up to two weeks, a month or two in the fridge, or six months in the freezer.
• Gluten-Free: you can easily use gluten-free bread and make gluten-free breadcrumbs!
• Add-ins: you can add in Italian seasoning, garlic salt or powder, onion powder, etc. to your breadcrumbs if you want.

Keywords: how to make breadcrumbs

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Free Guide

The Complete Guide to Rocking Your Next Whole30!!!

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