How To Make Bread Crumbs

Easy homemade bread crumbs recipe using leftover bread. Perfect for mixing into meatballs, coating chicken and topping casseroles.

I am often asked for suggestions and ways to use up leftover bread. If you’re cooking for yourself or live in a small household, bread is something that tends to go to waste the most. Instead of tossing out the last few slices of bread or the crusty ends of loaves, use them to make breadcrumbs. Once you see how simple this bread crumb recipe is, you’ll never want to go back to buying packaged breadcrumbs again.

The three main reasons to use bread crumbs are for coating, binding, and topping.

Homemade Breadcrumbs

Breadcrumbs can be made from just about any type of bread. In fact, I like to keep a bag in my freezer where I put scraps of bread until I have enough to make a small batch.

What Are Panko Breadcrumbs?

The crumbs featured in the pictures here are thicker breadcrumbs, similar to panko breadcrumbs. This type of crumb is good for topping casseroles and for coating.

Panko is a type of breadcrumb and what sets it apart from other types is the fact that it’s made with white bread. The bread used in these photos is French bread.

How To Make Breadcrumbs

You can use any type of bread. Keep in mind that the flavor of the bread, such as rye will affect the taste of the crumbs.

If you want a finer texture to your crumbs, ground the pieces of bread more.

1. I make bread crumbs and croutons the same way. Cut or tear the bread into pieces, toss with olive oil, salt and herbs.
2. Place the bread on a baking sheet and bake until crisp.
3. After the bits of bread have cooled, transfer to a zippered bag and roll flat with a rolling pin.
4. Transfer to an airtight container or bag and store until you are ready to use.

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How To Store Homemade Bread Crumbs

Since breadcrumbs that are made from scratch may contain a small amount of moisture, it is best to store the them in the freezer.

If stored in the pantry, the moisture can produce mold which can grow quickly. By storing them in an airtight container in the freezer, the breadcrumbs will stay fresh longer.

Frozen breadcrumbs thaw quickly because they are so small. There is very little time needed for them to defrost so just toss them into your recipes as needed.

Breadcrumbs will keep well in the freezer for up to 1 month.

Making Bread crumbs In A Food Processor

Since this breadcrumbs recipe is a small batch recipe, I find it easier to just use a rolling pin to crush the toasted bread.

If using a food processor, put the toasted bread and other ingredients into the base of the processor and pulse until it is the consistency you like.

How To Make Italian Breadcrumbs

Italian breadcrumbs are one of my favorite types and one of the most popular.

You will need:

• 2 cups chopped or torn pieces of bread
• 3 tablespoons olive oil
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon kosher salt

Steps:

1. Place bread in a mixing bowl. Add the remaining ingredients and toss to make sure all pieces of bread are well coated with the ingredients.
2. Transfer to a baking pan and bake in a preheated 400 degree F oven (200 degrees C) for 10 minutes.
3. When the bread has cooled, crush to a fine consistency.

Best Bread To Use For Breadcrumbs

• Sourdough
• French bread
• Italian bread
• Leftover croissants or buns
• Thick sliced sandwich bread

Tips For Making Breadcrumbs

• Make sure your bread is dry but not rock hard.
• You can make gluten free breadcrumbs by using gluten free bread.
• Experiment with different herbs, fresh or dried.

Ways To Use Breadcrumbs

• Sprinkle over pasta
• Use them as a salad topping
• Mix them into turkey meatballs, meatloaf, or one giant meatball
• Add them to macaroni and cheese
• Coat slices of eggplant for eggplant parmesan

I use a rimmed baking sheet and either a rolling pin or a food processor in this breadcrumbs recipe.

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Recipe

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.

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