If you’ve ever had leftover bread sitting on your counter and didn’t want to throw it away, this is one of the easiest ways to use it. Homemade breadcrumbs are simple, versatile, and take just a few minutes to make
🍞 What Kind of Bread Works Best?
Almost any bread will work:
- Sandwich bread
- French bread
- Sourdough
- Leftover or slightly stale bread (ideal)
Try to avoid bread with too much moisture unless you’re making fresh breadcrumbs.
Seasoning Ideas
You can keep your breadcrumbs plain or lightly seasoned:
- Salt + pepper
- Garlic powder
- Italian seasoning
- Parmesan cheese
How to Store
Fresh:
- Store in the fridge for up to 3–4 days
- Freeze for longer storage
Dry:
- Store in an airtight container
- Keep at room temperature for up to 2 weeks
- Freeze for longer shelf life
Ways to Use Breadcrumbs
- Meatloaf
- Roasted asparagus
- Parm crusted chicken
Tips for Best Results
- Use slightly stale bread for best texture
- Let breadcrumbs cool before storing
- Don’t over-toast (they can become too hard)
- Great for batch cooking!
FAQ
Can I make breadcrumbs without a food processor?
Yes, just crush the bread by hand or use a rolling pin.
Can I use frozen bread?
Yes, just thaw it slightly before processing.
Do I need to remove the crust?
No, but removing it will give a softer, more uniform texture.
Yield: About 1 cup
Homemade Breadcrumbs
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 4-6 slices of bread
Instructions
- Add bread to food processor (you may need to tear into smaller pieces) and pulse until desired consistency is reached. If using seasonings, add to processor with bread before pulsing.
- For dried breadcrumbs: spread on a baking sheet and bake in over at 250 F for 15 minutes or until crispy.