This post may contain affiliate links. Please read our disclosure policy.
Make your own fresh breadcrumbs in minutes with this easy small batch recipe! Perfect for topping casseroles, coating chicken, or adding to stuffing.
This recipe is great to use if you’ve got a small amount of leftover bread. You just can’t beat the taste of homemade breadcrumbs!
Why You’ll Love This Homemade Breadcrumbs Recipe
- Ease: You need just a handful of basic ingredients for this homemade version and our recipe uses simple ingredients and a straightforward method
- Adaptability: These breadcrumbs can be used in a myriad of dishes.
- Customizability: You have complete control over the seasoning and texture.
Breadcrumbs are a versatile ingredient that can be used in a variety of dishes, from casseroles to meatballs to stuffing. They can also be used to coat chicken, fish, or vegetables before baking or frying.
This recipe for small batch breadcrumbs is easy to make and only requires a few ingredients. It’s a great way to use up leftover bread, and it’s a healthier alternative to store-bought breadcrumbs.
What Are Homemade Bread Crumbs?
Homemade breadcrumbs are simply bread that has been torn or grated into small pieces. They can be made from any type of bread, but white bread is typically used because it produces a light and fluffy crumb.
How To Use Bread Crumbs
Breadcrumbs can be used in a variety of ways, including:
- They create a crispy coat for proteins like chicken or fish.
- Breadcrumbs provide a delightful crunch on top of casseroles or appetizers.
- They add texture and flavor to meatballs or meatloaf.
- Are a valuable thickener for soups and sauces.
Ingredients
- Bread: Any bread type – whole wheat, white, gluten-free, or sourdough – can work here. Using herb or garlic bread gives extra flavor. If you are gluten-free, be sure to use gluten-free bread.
- Olive oil: If you don’t have olive oil, you can use another type of oil, such as avocado oil, vegetable oil, or canola oil.
- Salt and herbs: Use your choice of herbs and spices.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Breadcrumbs
These step-by-step photos and instructions help you visualize how to make fresh breadcrumbs. See the recipe box below for ingredient amounts and full recipe instructions.
- I make bread crumbs and croutons the same way. Cut or tear the bread into pieces, and toss with olive oil, salt, and herbs.
Pro Tip: You can use any bread. Remember that the bread’s flavor, such as rye, will affect the taste of the crumbs. I like to keep a bag in my freezer where I put scraps of bread until I have enough to make breadcrumbs.
- Place the bread on a baking sheet and bake until crisp.
- After the bits of bread have cooled, transfer them to a zippered bag and roll them flat with a rolling pin.
Pro Tip: If you want a finer texture to your crumbs, ground the pieces of bread more.
- Transfer to an airtight container or bag and store until you are ready to use.
Expert Tips
- Texture: For finer breadcrumbs, crush them into finer crumbs or use a food processor. If using a food processor, put the toasted bread and other ingredients into the base and pulse until it is the consistency you like.
- Storage: Preserve your homemade breadcrumbs in an airtight container for up to two months.
- The Ideal Bread: Day-old bread yields the best results as it is drier.
Frequently Asked Questions
Yes, you can use fresh bread for this recipe. However, the breadcrumbs will not be as dry and crumbly as breadcrumbs made from stale bread.
The crumbs featured in the pictures on this recipe post are thicker than traditional breadcrumbs and resemble panko breadcrumbs.
Panko breadcrumbs are a type of breadcrumb that originated in Japan. They are known for their light, airy, and crispy texture, which is quite different from traditional breadcrumbs.
Panko is made from bread without crusts, which is processed into flakes instead of crumbs. The flakes are then dried. The lack of crust and the size of the flakes are the primary factors that contribute to panko’s unique texture.
Yes, keep them in an airtight container and use them within two months. Since bread crumbs that are made from scratch may contain a small amount of moisture, it’s best to store 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.
Single Serving And Small Batch Recipes Using Breadcrumbs
Breadcrumbs are a versatile ingredient that can be used in a variety of dishes, both large and small. However, if you’re only cooking for one or two people, or if you don’t want to make a big batch of breadcrumbs that you won’t use all of, there are a few single serving and small batch recipes that you can try. We have many others on our website!
Recipe Variations
- Italian-Style Breadcrumbs: Add dried basil, oregano, and garlic powder to your breadcrumbs. This variation pairs wonderfully with Italian dishes like chicken parmesan or meatballs.
- Spicy Breadcrumbs: Mix in some chili flakes or cayenne pepper for a spicy kick. These breadcrumbs would be great for coating proteins like chicken or fish, giving a spicy twist to the dish.
- Herb-Infused Breadcrumbs: Incorporate a mix of dried rosemary, thyme, and parsley for an aromatic, herby breadcrumb. This version would be perfect as a casserole topping or mixed into veggie burgers.
- Sweet Breadcrumbs: For a sweet touch, add a dash of cinnamon and a spoonful of sugar to your breadcrumbs. These could be used for a sweet-savory contrast on dishes like sweet potato casserole, or even as a base for dessert tarts.
This recipe for small batch breadcrumbs is easy to make and only requires a few ingredients. It’s a great way to use up leftover bread, and it’s a healthier alternative to store-bought breadcrumbs.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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!
Recipe
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
- Heat oven to 400° F (200° C) Place the bread in a medium sized bowl. Pour olive oil over the bread and add the salt and dried herbs. Mix well and taste one to see if it is seasoned to your liking, adjust salt and herbs as necessary.
- Spread the bread out on a small sheet pan. Bake for 8 to 10 minutes, until they are golden brown.
- Once the toasted bread has cooled, use a large rolling pin to smash them and roll out to a fine consistency. This can be a bit messy so I recommend placing the bread in a zip-topped bag, sealing the top and using the rolling pin to crush the bread. Alternatively, you could grind the bread in a food processor and pulse until the desired consistency is reached.
Notes
- Texture: For finer breadcrumbs, crush them into finer crumbs or use a food processor. If using a food processor, put the toasted bread and other ingredients into the base and pulse until it is the consistency you like.
- The Ideal Bread: Day-old bread yields the best results as it is drier.
- Storage: Preserve your homemade breadcrumbs in an airtight container for up to a month.
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).