Making your own homemade breadcrumbs may seem like an unnecessary task, when you can easily pick up a bag at the store, but trust me, once you give it a shot, you'll never go back to the store-bought version ever.
This is one of those recipes that barely take any time, and are perfect to whip up over the weekend and store for later. Also, it's great to use up any extra bread that you may have- this and my crispy Italian breadcrumbs.
Making essentials and pantry staples from scratch is my newest obsession, and after the success of my Air Fryer crispy noodles, breadcrumbs were of course, next in line.
Truth be told, I almost always make a batch of breadcrumbs every time I have some stale bread.
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What's So Great About the Recipe?
The fact that these homemade breadcrumbs are SO versatile is what I love the most about them. Plus, you can tweak them to your liking too.
I recently used them to coat my Air Fryer Buffalo chicken tenders for that extra crunch, but you could use them in a TON of ways really.
Recipe Ingredients
Bread: Feel free to use any kind of bread you have at hand. I used some sliced bread that I had to make these breadcrumbs and my Parmesan croutons, but you can also try using dinner rolls, Italian bread or any stale bread that you have.
See recipe card for quantities.
Substitutions & Variations
- I kept these breadcrumbs plain and unflavored, but you can try different variations if you want. To make seasoned breadcrumbs, mix some salt and garlic powder, or use an infused salt like herb salt or my favorite homemade garlic parsley salt into the breadcrumbs after they cool down.
- You can also toss some grated Parmesan cheese and seasonings of your choice into the mix to make cheesy breadcrumbs.
How to Make Homemade Breadcrumbs
Step 1: Tear the bread into medium sized chunks and add them to a food processor.
Step 2: Blitz for a couple of minutes until they have a coarse, soft powder-like consistency.
Step 3: Arrange them on a lined baking sheet in a single layer.
Step 4: Pop them in your oven preheated at 300°F for about 10 minutes.
Step 5: Transfer them to a glass bowl and allow them to cool down completely.
Step 6: Use immediately or store for later.
💭Top Tip
Stir the breadcrumbs once during the 5 minute mark, and then pop them back in. This will ensure even crispiness.
How to Store Leftover Homemade Breadcrumbs
Store your leftover homemade breadcrumbs in an airtight container at room temperature for up to 6 weeks. Just remember to keep it away from direct sunlight and moisture. Close the lid on the jar as soon as you're done using it.
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Tips & Tricks to Nail the Recipe
- I kept these breadcrumbs lightly toasted, which is why they don't have that light golden brown color. If you prefer the breadcrumbs toasty, let them stay in the oven for a few extra minutes, but keep an eye on them so they don't end up burning.
- Another good trick is to drizzle some olive oil over them once you layer them on the baking sheet. This will help them crisp up nicely and turn golden brown. I love using my rosemary and garlic infused oil here.
- I processed the bread first and then oven-dried it to make the breadcrumbs. If you want, you can do it the other way round and first toast the bread chunks in the oven and then blitz them in the food processor.
- Sometimes, when I want really fine crumbs, I like to process them again after I bake them, and even pass them through a mesh sieve to remove all the larger chunks.
- If your breadcrumbs seem to have lost their crunch after a couple of weeks of storage, layer them on a baking sheet and bake once again at a low temperature for a few minutes to dry them up!
How to Use Homemade Breadcrumbs
Use your homemade breadcrumbs as a binding agent for your meatballs and burger patties or as a topping over your Mac and cheese.
I love using these to coat my Italian chicken cutlets, Bang Bang cauliflower and just to sprinkle on my garlic lemon butter shrimp.
Recipe FAQs
Check the container for any signs of mold growth, discoloration or any off-putting smell.
Yes, you absolutely can. Since fresh bread has more moisture, you'll just need some extra minutes in the oven for the breadcrumbs to dry up nicely and turn crispy.
You can. Instead of using your oven, simply transfer them to a skillet or a pan and toast them over medium heat, stirring continuously.
More Essential Recipes
Looking for other recipes like this? Try these:
If you tried this homemade breadcrumbs or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Breadcrumbs
Ingredients
- 10 cups bread cubed
Instructions
- Tear the bread into medium sized chunks and add them to a food processor.
- Blitz for a couple of minutes until they have a coarse, soft powder-like consistency.
- Arrange them on a lined baking sheet in a single layer.
- Pop them in your oven preheated at 300°F for about 10 minutes.
- Transfer them to a glass bowl and allow them to cool down completely.
- Use immediately or store for later.
Notes
- I kept these breadcrumbs lightly toasted, which is why they don't have that light golden brown color. If you prefer the breadcrumbs toasty, let them stay in the oven for a few extra minutes, but keep an eye on them so they don't end up burning.
- Another good trick is to drizzle some olive oil over them once you layer them on the baking sheet. This will help them crisp up nicely and turn golden brown. I love using my rosemary and garlic infused oil here.
- I processed the bread first and then oven-dried it to make the breadcrumbs. If you want, you can do it the other way round and first toast the bread chunks in the oven and then blitz them in the food processor.
- Sometimes, when I want really fine crumbs, I like to process them again after I bake them, and even pass them through a mesh sieve to remove all the larger chunks.
- If your breadcrumbs seem to have lost their crunch after a couple of weeks of storage, layer them on a baking sheet and bake once again at a low temperature for a few minutes to dry them up!
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