Learning how to make breadcrumbs is as easy as opening your oven. This is a simple recipe, with an option for making them seasoned, perfect for when you run out of breadcrumbs.
We use breadcrumbs in recipes all the time in my house. They act as a perfect coating on meat before it is fried, and they act as a great way to keep meatballs from drying out. The breadcrumbs hold the moisture from the meat in the meatball, making for a tender and moist meatball.
Making breadcrumbs at home is perfect for using up old bread. It is also great when you run out of breadcrumbs and you are in a pinch to make a recipe, or when you need to control the ingredients in your recipes. It is a super simple process and I can even teach you how to make them Italian seasoned!
How to Make Breadcrumbs
Making homemade bread crumbs is easy and a great way to use up the end parts of your bread loaves. Here is a brief overview of how to make them. For the full steps and baking times, scroll to the recipe card at the bottom of the page.
- Bake your bread slices. They should be light brown and very dry. You should easily be able to crack the bread into smaller pieces.
- Blend the baked slices. Allow the bread to cool before adding it to a food processor. Blend until it is small crumbs.
Skipping the Oven
You can, of course, skip the oven when making breadcrumbs. Just leave the bread out for a day or two, allowing it to fully dry out. Then proceed with the recipe, grinding the dried bread into crumbs.
Skipping the Food Processor
If you don’t have a food processor to turn the dried bread into crumbs, you can also use a blender. If you also don’t have a blender, you can break the bread into pieces and then put it in a plastic, sealable, bag. Roll the bread with a rolling pin, breaking it down into crumbs as much as possible. You won’t get it as fine as the crumbs you see here, but it will still work as a great replacement for store-bought breadcrumbs.
Nordic Ware Baking Sheets
Italian Bread Crumbs
You can easily make seasoned bread crumbs by adding your favorite seasonings to this simple bread crumb recipe. Italian bread crumbs are a flavorful and versatile touch to many recipes. We use them most often in my Italian Meatballs. To make them, add one tablespoon of Italian seasoning to this homemade breadcrumb recipe.
Yes! Baking the bread first is what dries it out which allows it to crumble and prevents soggy bread crumbs. That being said, you can also leave the bread out for a day or two until it is really dry.
Absolutely! This breadcrumb recipe will replace store-bought breadcrumbs in any recipe.
This recipe makes two cups of breadcrumbs.
This recipe can be made with as many or as few pieces of bread as you have room for in your oven.
Best Bread For Making Breadcrumbs
Any sandwich bread will work to make this homemade bread crumbs recipe, including white, whole wheat, or even sourdough. You could also use leftover hamburger or hot dog buns. Using a gluten free bread variety will result in gluten free bread crumbs. Don’t worry about removing the crust of the bread, it adds flavor!
Panko vs Breadcrumbs
Panko is a kind of breadcrumbs made with a type of white bread made without crusts. This results in more of a flake rather than a crumb and is lighter than bread crumbs. Panko is almost impossible to make at home due to the specific type of bread required.
Storing and Freezing Breadcrumbs
Store your breadcrumbs in an airtight container for up to one month. You can also store them in an airtight container in the freezer for up to six months. As with all recipes, use your best discretion when it comes to breadcrumbs.
How to Use Homemade Bread Crumbs
- Turn them into Italian Seasoned Breadcrumbs and use them in my Salisbury Steak.
- Use them to make my famous Spinach Balls.
- Add them to Meatloaf.
- They act as a binder in this Turkey Burger Recipe and keep them moist!
If you make this homemade breadcrumb recipe, please leave a comment and let me know what you think. I love hearing from you!
How to Make Breadcrumbs
- 10 slices sandwich bread
- Preheat your oven to 250 degrees Fahrenheit.
- Place the bread on a rimmed baking sheet. Bake for 50 to 60 minutes or until the bread is light brown and very dry. You should easily be able to crack the bread into smaller pieces.
- Allow the bread to cool before adding it to a food processor. Blend until it is small crumbs.
- Store in an airtight container for up to one month. Or store in an airtight container in the freezer for up to six months.