Easy-to-make homemade breadcrumbs are not only delicious, but they are a great way to use up leftover bread that's just slightly stale.
There's nothing better than repurposing something and not having any waste!
Making your own breadcrumbs
I often make homemade bread and sometimes (although I don't know how) we just don't eat it all. Rather than letting it go bad, I like to utilize it in any way I can.
I often will make homemade croutons, but I also like to make homemade breadcrumbs. The breadcrumbs can be used in so many different recipes. If you need the crumbs a bit finer, just pulse them in a food processor after they have dried.
By making your own, you know exactly what's been added. And if you use your own homemade bread, then you know what went into the bread as well.
Making homemade breadcrumbs doesn't just need to be made with homemade bread though. I will often have half a loaf of French bread that needs to be used and I'll either turn it into French Toast or a breakfast strata. But it also works perfectly as breadcrumbs.
No more throwing out stale bread! You've got too many choices of ways to use it!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Bread - Just bread and nothing more. Use slightly stale bread. You don't want anything that's too fresh or you'll have a hard time pureeing it into small pieces. Instead, the bread might lump together, and you don't want that! Any type of bread works for making breadcrumbs.
- Sourdough
- White Bread
- Wheat Bread
- Dinner Rolls
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Cut your stale bread into large cubes. You can leave the crust on or remove it. I removed the bottom only because it was very thick and dark. I left the rest of the crust on.
- Place in a food processor and pulse until the crumbs are what you desire.
- Pour onto an ungreased baking sheet and level crumbs so they are evenly dispersed
- Bake in a preheated 300°F oven until fully dry stirring the crumbs every 10 minutes
- Once the breadcrumbs are fully dry, allow them to cool on the baking sheet then place them in an airtight container
Recipe tips
- Finer breadcrumbs can be achieved after the breadcrumbs are fully dried. Just place them back in a food processor and pulse.
- After the breadcrumbs are cool, make certain they are fully dry. If not, place back into the oven for a few more minutes.
- Store at room temperature in an airtight container
- Use within 1-2 weeks or freeze for up to 3 months
Frequently asked questions
When stored at room temperature the breadcrumbs will last 1-2 weeks.
When stored in the freezer, they should be used within 3 months.
Yes, frozen bread can be used to make breadcrumbs. When I have a small amount of bread going stale, I pop it into a freezer bag and then into the freezer.
When I have enough to make a batch of breadcrumbs, I pull it out of the freezer. You can use it while still frozen, as long as you can cut the bread into pieces or you can wait until it thaws.
Try homemade breadcrumbs in these recipes
- Baked Chicken Nuggets
- Crispy Chicken Strips
- Baked Macaroni and Cheese
- Italian Meatballs
- Easy Fried Walleye
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my kitchen and baking basics.
Homemade Breadcrumbs
Equipment
- Measuring Cups
- Cookie Sheet
Ingredients
- 4 cups leftover bread cubes (slightly stale)
Instructions
- Cut your stale bread into large cubes. You can leave the crust on or remove it. I removed the bottom only because it was very thick and dark. I left the rest of the crust on.
- Place in a food processor and pulse until the crumbs are what you desire.
- Pour onto an ungreased baking sheet and level crumbs so they are evenly dispersed
- Bake in a preheated 300°F oven until fully dry stirring the crumbs every 10 minutes
- Once the breadcrumbs are fully dry, allow them to cool on the baking sheet then place them in an airtight container
Notes
- Use any type of leftover stale bread. Each type of bread will produce a different crumb and a different taste.
- Finer breadcrumbs can be achieved after the breadcrumbs are fully dried. Just place them back in a food processor and pulse.
- After the breadcrumbs are cool, make certain they are fully dry. If not, place back into the oven for a few more minutes.
- Store at room temperature in an airtight container
- Use within 1-2 weeks or freeze for up to 3 months
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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