Making bread crumbs is so easy. It is a great way to use up the heels of the bread or bread that has gone stale.
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One of the first things I learned how to make when I was a prep cook at the local country club was how to make bread crumbs. It may be a no brainer for some people but up until then, I was just tossing out stale dry bread and the heels of the loaf. One of the first things we did at the opening of our shift was gather the leftover rolls and slices of bread from the night before. There was a sheet tray on top of the ovens and it was HOT up there. The leftover bread and rolls were put on the sheet tray. This was the perfect environment to further dry out bread.
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Can you make breadcrumbs out of?
The key is to use dried-out, firm or stale bread. Fresh soft bread won't make good homemade breadcrumbs.
- Stale bread - Allow bread to stale at room temperature for a day or two, then tear it into pieces and process in a food processor until fine crumbs form. You can use any type of bread - white, wheat, sourdough, etc.
- Fresh bread - Take slices of fresh bread and tear them into pieces. Spread on a baking sheet and bake at 300°F for 10-15 minutes, until dried out but not browned. Let cool then process in a food processor into fine crumbs.
- Baguette or crusty bread - When you have a leftover baguette, toast or crusty bread that's too hard to eat, cut it into 1-inch cubes. Process in a food processor to make homemade breadcrumbs. The crusts make the crumbs extra crunchy.
- Roll ends - When you have the leftover ends of bread rolls or loaves, cut them up into pieces and process into crumbs the same way.
🥖 How To Make Breadcrumbs
- Tear the bread into pieces and pop them in your food processor. You are welcome to combine wheat, white, seeded and any other bread products in your homemade bread crumbs. The different flavors and textures will make your homemade breadcrumbs unique and delicious.
- Pulse the cubed bread in a food processor until a fine crumb. If you don't use a food processor a large hole cheese grater will work as well. The food processor makes quick work of the project and the cheese grater will give you a larger crumb to the homemade breadcrumbs.
- Spread on a cookie sheet. Line the cookie sheet with a silpat or parchment paper to make your life easier.
- Bake at 350 for 15 minutes (depending on how many crumbs are on the pan). Less crumbs, less time.
- Stir and pop back in the oven for 5 minutes. Be careful not to burn them. The idea is that you want ALL of the moisture to evaporate from the bread crumbs. If moisture is still in the crumbs when you store them, you run the risk of having mold forming in them.
Ways to use homemade breadcrumbs
- Coating for breaded chicken - Coat chicken breasts or cutlets with egg and then breadcrumbs before baking for a crispy crust.
- Meatballs and meatloaf - Mix some breadcrumbs into the ground meat mixture for meatballs or meatloaf to help bind and add texture.
- Topping for casseroles - Sprinkle homemade breadcrumbs over casseroles, gratins or bakes just before baking for added crunch.
- Filler for meatballs - Use about ⅓ cup breadcrumbs per pound of ground meat to help stretch and bind the meatballs.
- Breading for pan frying - Dredge fish fillets, chicken cutlets or chops in flour, egg and then breadcrumbs to pan fry until crispy and golden brown. The breading adds a nice crunch.
How to make Italian Bread Crumbs
Mix in any combination of these to suit your tastes. You can make a big batch and keep it handy for whenever you need Italian breadcrumbs. Store in an airtight container for a few months. Use Italian breadcrumbs on pasta bakes, chicken, eggplant or anywhere you want an Italian flair.
- Dried basil - 1-2 teaspoons per cup of breadcrumbs
- Dried oregano - 1-2 teaspoons per cup of breadcrumbs
- Garlic powder - ½ to 1 teaspoon per cup of breadcrumbs
- Onion powder - ½ to 1 teaspoon per cup of breadcrumbs
- Crushed red pepper flakes - ¼ to ½ teaspoon for a little heat
- Grated parmesan cheese - 2-3 tablespoons per cup of breadcrumbs
- Salt and black pepper - ¼ teaspoon each, adjust to taste
- Dried parsley - 1-2 teaspoons per cup of breadcrumbs
- Fennel seeds - ½ to 1 teaspoon per cup for authentic Italian flavor
❄️ Storage tips if you have leftover potato casserole
Cool completely and store in an airtight container.
It is just a few simple steps and you have made your own bread crumbs. You have control of the product and the conditions of the finished product.
👩🍳 Chef Tip
Add the bread to air-tight zip-top bags and store them in the freezer until you are ready to make homemade bread crumbs.
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Basic Breadcrumbs
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 6 cups bread (dry and broken)
Instructions
- Break up your bread into pieces and pop them in your food processor. You are welcome to combine wheat, white, seeded and any other bread products in your homemade bread crumbs. The different flavors and textures will make your homemade breadcrumbs unique and delicious.
- Pulse until a fine crumb. If you don't have a food processor a large hole cheese grater will work as well. The food processor makes quick work of the project and the cheese grater will give you a larger crumb to the homemade breadcrumbs.
- Spread on a cookie sheet. Line the cookie sheet with a silpat or parchment paper to make your life easier.
- Bake at 350 for 15 minutes (depending on how many crumbs are on the pan). Less crumbs, less time.
- Stir and pop back in the oven for 5 minutes. Be careful not to burn them. The idea is that you want ALL of the moisture to evaporate from the bread crumbs. If moisture is still in the crumbs when you store them, you run the risk of having mold form in them.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Posted January 17, 2018
👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Sarah
Arelis:
You are correct. Just leave them on the counter till they are thawed. I would say 15 minutes depending on the room temperature. I love that you can add herbs to them to have your own 'secret' blend of bread crumbs.
Arelis Cintron
Thats a great idea, then you can also flavor them the way you want as well to kick up your recipes to another level. I like the tip of freezing your left over pieces of bread. Do you know if you do freeze them how long should they defrost for? I'd think maybe until room temperature so they are completely thawed out.