How To Make Homemade Breadcrumbs
Homemade Breadcrumbs are the very best use for leftover bread and incredibly easy to make from scratch! They're crispy, they're crunchy, and you can use any type of bread you want. Store breadcrumbs in a fridge—or freeze for later!—to use with your favorite recipes, such as in meatballs, as a breading mixture for chicken or eggplant, or turned into a crunchy topping for pastas.
Servings: 3 cups
Calories: 184kcal
Equipment
Sheet pan lined with parchment paper
Ingredients
- 4-5 cups stale sourdough bread or other artistan bread
- 2 Tbsp extra virgin olive oil
- Optional seasonings: ½-1 tsp Kosher salt, 1 lemon zested, 1 tsp dried parsley, plus any other herbs or spices you like. Garlic powder and onion powder are great too!
Instructions
- Blend bread into breadcrumbs. Preheat an oven to 325°F / 165°C . Cut bread into cubes about 1-2” in size (or rip with your hands into small pieces), then place in a food processor fitted with blade attachment. Blend until you have very fine breadcrumbs. Use fresh, or continue to next step to dry out the breadcrumbs.
- Dry out the breadcrumbs. Place the breadcrumbs on a parchment lined rimmed baking sheet, then transfer to the preheated oven. Drizzle with 2 Tbsp extra virgin olive oil, then toast for 10-15 minutes, or until the breadcrumbs are light golden brown and crispy, tossing once halfway through cook time.
- Optional: add seasonings! Add fresh lemon zest, 1 tsp dried Italian seasoning, 1 tsp dried parsley, and any additional seasonings or herbs you want, then toss well to combine.
Notes
- Tips: Leave the crust on for coarser crumbs, remove for finer. Yield is about half the starting bread.
- Storage: Fresh breadcrumbs keep airtight in the fridge up to 1 week. Toasted crumbs keep at room temp up to 2 weeks or freeze up to 3 months.
- Texture: For ultra-fine crumbs, re-pulse after toasting.
- No processor? Toast bread, then crush in a zip-top bag with a rolling pin, mallet, or spice grinder.
Nutrition
Calories: 184kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 225mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Calcium: 20mg | Iron: 2mg
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