Homemade breadcrumbs taste much better than store-bought breadcrumbs, and it's a great way to use up leftover stale bread. They're super easy to make and the best part is you can add your favorite herbs and spices to homemade breadcrumbs to enhance your favorite breaded recipes. If you've never made breadcrumbs before, we've broken down the steps so you can make them at home with ease.
Sometimes you may find yourself with a stale loaf of bread in your bread bin. Don't throw it away! Instead of letting that bread go to waste, why not make homemade breadcrumbs? Homemade breadcrumbs taste better than store-bought, and you can add your favorite seasonings to really jazz them up. Having homemade breadcrumbs in your pantry means you can make delicious fried chicken, breaded fish sticks, or a mouthwatering, crunchy topping for pasta whenever you please. Adding breadcrumbs to your cooking is a great way to give homemade meals a gourmet flair. The best part is breadcrumbs are super easy to make, and it's a clever way to reduce waste in the home.
Stale bread makes the best breadcrumbs. If you only have fresh bread at home, you can bake it for 20 minutes at 325F to dry it out.
To make homemade breadcrumbs, divide the bread into smaller pieces, then place it into a food processor. Only fill the food processor about 2/3 of the way full. Blitz the bread in brief bursts to chop it up. Continue pulsing the bread until the crumbs are the size you prefer, then transfer the breadcrumbs to an airtight container and either use them straight away or store them for later.
Even if you don't have a food processor, you can still make breadcrumbs. Cut the bread, then place it in plastic bags. Seal the bags, then take a rolling pin or meat tenderizer and bash the bread until it forms crumbs of the size and consistency you want. That's it!
The best bread for making homemade breadcrumbs is stale but not completely rock hard.
If you have stale bread, you don't need an oven. If you only have fresh bread on hand, you'll need an oven to dry out the bread. Alternatively, you can leave the bread out overnight or for up to 2 days to dry it out.
You can either remove the crust or leave the crust on. Leaving the crust on gives your breadcrumbs more flavor and crunch.
Making Italian breadcrumbs is super easy. Combine 1 to 2 teaspoons of Italian seasoning, ½ to 1 teaspoon of garlic powder, and salt to taste in a bowl. Pour the mixture over the breadcrumbs, then shake well. Don't forget to shake before each use, so the seasoning is well-distributed throughout the breadcrumbs!
Use your breadcrumbs as part of the batter for fried dishes like fried chicken, chicken or eggplant parmesan, arancini, meatloaf, or as a topping for pasta. Toss your breadcrumbs with a little butter or oil and use them as a garnish for mac and cheese – it's a great way to add some texture to pasta dishes.
Keep your breadcrumbs in a jar with a tightly sealing lid for 10 days to 2 weeks. For long-term storage, you can pop them in the fridge for up to 1 month.
Frozen breadcrumbs last up to 6 months. To make life easier, don't forget to write the date on the bag or container you use to store your breadcrumbs.
How to Make Breadcrumbs
Tear or cut the bread into smaller pieces.
Fill a food processor 2/3 of the way full with bread.
Pulse the bread until the crumbs reach your preferred size and consistency.