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Turn leftover bread into fresh, flavorful homemade breadcrumbs with this easy small batch breadcrumbs recipe. Perfect for topping casseroles, coating chicken parmesan, or adding a crispy touch to your favorite dishes, this recipe is a simple way to ensure no bread goes to waste. Ready in just minutes, it’s a must-have for anyone cooking for one or two.
Try these homemade breadcrumbs in a small batch of Jalapeño Poppers, as a crispy coating for Chicken Nuggets, or sprinkled on top of a Broccoli Casserole for a golden, flavorful finish.
Why You’ll Love This Recipe
- Simple to Make: With just a few basic ingredients and an easy-to-follow method, this homemade breadcrumbs recipe comes together in no time.
- Versatile: Perfect for a variety of dishes, from casseroles to coatings for chicken or fish.
- Customizable: You can adjust the seasonings and texture to suit your recipe and personal taste, giving you full control over flavor and consistency.
Breadcrumbs are a versatile ingredient that elevate many dishes, adding texture and flavor to recipes like Chicken Divan, Spaghetti and Meatballs, or Meatloaf. They’re also perfect for coating chicken, as in our Chicken Cordon Bleu, or fish, like in our Baked Stuffed Fish.
This small batch breadcrumbs recipe is a wonderful option for people cooking for one or two, as it lets you make just what you need without waste. It’s a simple, budget-friendly way to use up leftover bread, and it’s a fresher, healthier alternative to store-bought options.
Ingredients
If you have any ingredients leftover from this small batch breadcrumbs recipe, check out our Leftover Ingredients Recipe Finder.
- Bread: Use any bread you have on hand—whole wheat, white, sourdough, or gluten-free all work. Herb or garlic bread adds extra flavor. For gluten-free breadcrumbs, simply start with gluten-free bread.
- Olive Oil: Extra virgin olive oil is my go-to, but other oils like avocado, vegetable, or canola oil are great alternatives.
- Salt and Herbs: Customize the flavor with your favorite dried herbs and spices.
Recipe Variations
- Italian-Style Breadcrumbs: Add dried basil, oregano, and garlic powder—or your favorite Italian seasoning blend—for a flavorful twist. Perfect for recipes like Chicken Parmesan or Turkey Meatballs.
- Spicy Breadcrumbs: Stir in chili flakes or cayenne pepper for a kick of heat. These work well as a coating for chicken or fish to add bold flavor.
- Herb-Infused Breadcrumbs: Mix in dried rosemary, thyme, and parsley for an aromatic blend. Ideal for sprinkling over casseroles or incorporating into veggie burgers.
- Sweet Breadcrumbs: Add a touch of cinnamon and a teaspoon of sugar for a unique sweet-savory option. Great for Sweet Potato Casserole or as a dessert tart crust.
How To Make Breadcrumbs
These step-by-step photos and instructions help you visualize how to make this easy small batch breadcrumbs recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Bread: Cut or tear the bread into small pieces and toss them with olive oil, salt, and herbs.
Pro Tip: Any bread works for this recipe, but keep in mind that the flavor of the bread—like sourdough or rye—will influence the taste of your breadcrumbs. I keep a bag in my freezer for bread scraps until I have enough to make breadcrumbs.
- Bake: Spread the bread pieces on a baking sheet and bake until they are crisp and dry.
- Crush the Bread: Once cooled, place the bread pieces in a zippered bag and crush them with a rolling pin to your desired consistency.
Pro Tip: For finer breadcrumbs, crush them more thoroughly or pulse them in a food processor.
- Store: Transfer the breadcrumbs to an airtight container or bag and store them until ready to use.
Expert Tips
- Achieving the Right Texture: For finer breadcrumbs, crush them more thoroughly with a rolling pin or pulse them in a food processor. If using a food processor, add the toasted bread and any seasonings, then pulse until you reach your desired consistency.
- Storage: Keep your breadcrumbs fresh by storing them in an airtight container. They’ll stay good for up to two months.
- Best Bread for Breadcrumbs: Day-old bread works best because it’s naturally drier, making it easier to toast and crush.
Frequently Asked Questions
Yes, fresh bread works for this recipe, but the breadcrumbs will be softer and less crumbly than those made from stale bread. For best results, lightly toast fresh bread before using it.
Store breadcrumbs in an airtight container in the refrigerator for up to one week. For longer storage, freezing is recommended to maintain freshness and prevent mold.
Absolutely! Store breadcrumbs in an airtight container in the freezer for up to two months. Freezing prevents moisture buildup, which can lead to mold. Frozen breadcrumbs thaw quickly and can be used directly in recipes without defrosting.
For extra crispy breadcrumbs, toast the bread slices before crumbling or process the breadcrumbs and toast them on a baking sheet until golden brown.
Yes, gluten-free bread works perfectly for making homemade breadcrumbs. The process remains the same, and they can be seasoned just like traditional breadcrumbs.
Yes! Use a toaster or skillet to toast your bread until dry and golden, then crumble or process it as usual.
Panko breadcrumbs, a Japanese-style breadcrumb, are known for their light, airy, and crispy texture. Unlike traditional breadcrumbs, panko is made from bread without crusts that is processed into flakes and then dried. These flakes are larger and create a crunchier coating.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this homemade breadcrumbs recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Breadcrumbs
Equipment
- rolling pin or food processor
Ingredients
- 2 cups cubed or torn bread
- 3 tablespoons olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon dried herbs (dried herbs (dried basil, rosemary, herbs de Provence, or garlic powder work well)
Instructions
- Prepare the Bread: Preheat your oven to 400°F (200°C). Place the bread pieces in a medium-sized bowl. Drizzle with olive oil, then sprinkle with salt and dried herbs. Toss until the bread is evenly coated. Taste a piece and adjust the seasoning as needed.
- Toast the Bread: Spread the seasoned bread pieces evenly on a small baking sheet. Bake for 8–10 minutes, or until golden brown and crisp.
- Crush the Bread: Allow the toasted bread to cool completely. For a cleaner process, place the bread in a zip-top bag, seal it, and use a rolling pin to crush it into fine crumbs. Alternatively, pulse the bread in a food processor until you achieve your desired consistency.
Notes
- Achieving the Right Texture: For finer breadcrumbs, crush them more thoroughly with a rolling pin or pulse them in a food processor. If using a food processor, add the toasted bread and any seasonings, then pulse until you reach your desired consistency.
- Storage: Keep your breadcrumbs fresh by storing them in an airtight container. They’ll stay good for up to two months.
- Best Bread for Breadcrumbs: Day-old bread works best because it’s naturally drier, making it easier to toast and crush.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Are you supposed to let the bread dry before toasting, or is the toasting the drying process?
Thank you for sharing this recipe!
The toasting dries the bread.
Absolutely loved them. Will make again as I am doing today LOL.
I find this recipe very interesting. One other way I have found works very well. Take a slice of bread remove crust if desired (panco) Wad into a ball and drop into a blender. Quickly pulse until desired consistency. Spread evenly on baking tray to dry and or toast in the oven. If desired you can season with Italian seasoning before wadding into a ball an shredding into crumbs. Toss with or coat lightly with melted butter before using as a topping casseroles ect.
To free up your oven or to stop it from burning in spots, just microwave the crumbs in a glass bowl for 30 seconds, toss/stir repeat until crispy!
Hi. How do you store it? Thank you!
Store the bread crumbs in an airtight container. They should keep at room temperature for a few days and in the freezer for up to one month. If they need to be crisped up a little after freezing, just toss them into a hot skillet for 1-2 minutes until they crisp up.
These went great in the meatballs I wanted to make, I used 1/8 tsp garlic powder as you recommended and they smelled so good even before I baked them.
Great instructions for making something so easy instead of buying premade breadcrumbs. BTW, panko breadcrumbs don’t begin as “bread”. They are made to be breadcrumbs from the start. The Japanese have a special process that creates the larger, fluffier crumbs.
From South Africa. The best small dish recipes ever. I am enjoying making each one you share with us. Thank you I have become a cook in my late years.
I can eat we’ll living on my own. Thank you! Thankyou Eileen
Thank you so much, Eileen. I’m so happy to know you are enjoying the recipes.
I can’t tell you how greatful I am that someone is showing us how to break down receipes into smaller portions why u are not on food network heaven only knows. Now that I’ve been following you my food but budget has gotten smaller and I’m not wasting food. Pancakes were awesome.
Thank you so much, Mary! I’m so glad you’re finding the recipes helpful.
At what temperature?
Bake at 400° F (200° C).