Go Back
Print

Homemade Breadcrumbs

Make homemade breadcrumbs easily with any bread on hand!
Author: Mikayla M

Materials

  • Bread As much as you like

Instructions

  • Preheat your oven to 300°F.
  • Chop or tear your bread into chunks and spread evenly in a single layer on a baking sheet.
  • Bake in the middle rack of your oven for 5 minutes. Stir the bread chunks and return to the oven for 5 minutes.
  • If bread chunks are dry and crispy, move them to the food processor. (If there is any give or squish left in the bread, return to the oven for 2-3 minute intervals until crispy and dry).
  • Pulse until uniform small breadcrumbs form. Dump through a wide mesh strainer into a bowl. This will sift out any larger breadcrumbs and/or any chunks that aren't completely dry. If the chunks caught in the strainer have any give or squish, return to the baking sheet and toast another 1 to 2 minutes or until dry. Pulse and combine with other breadcrumbs.

Notes

Store in an airtight container in the fridge for up to one month, or the freezer for up to 6 months.
Notes
*Use any bread - sliced, loaf, flavored. Avoid bread with dried fruit, chocolate, or cheese chunks.
*1 Sheet pan of bread will yield about 1 cup of breadcrumbs. This will vary based upon the density of the bread you choose!
*To make flavored breadcrumbs, add desired seasonings into the food processor with bread chunks before pulsing.