Small Batch Homemade Breadcrumbs
Make fresh, flavorful homemade breadcrumbs in just minutes with this easy small batch recipe! Perfect for adding a crispy topping to casseroles, coating chicken or fish, or enhancing the texture of stuffing.
Servings: 4 servings
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
- Texture: For finer breadcrumbs, crush with a rolling pin or pulse in a food processor with seasonings until you reach your desired consistency.
- Storage: Store in an airtight container for up to two months.
- Best Bread to Use: Day-old bread works best since it’s drier and toasts more evenly.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 218mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Calcium: 39mg | Iron: 1mg
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