I make them in the blender and freeze them. If I need toasted crumbs I toast them at point of use. I usually just put them on top of a vegetable gratin or use them meatballs, and those I use just defrosted.

I try to remember to do this with fresh loaves of bread that we don't usually get completely through in time. The problem I have is that by the time I remember, the bread is already so hard that I can't even cut it up into smaller pieces...esp. when there's a thick crust... I wonder if toasting the whole chunk in the oven first would make it easier to cut/break up? Also, in the photo above it looks like the crusts are being sliced off--do you only use the inside of the bread for crumbs? I often find the hard crusy end pieces simply won't pulverize in the food processor or blender. (In fact, I actually ruined the blade of my immersion blender's mini chopper trying once...)

I do this a lot. I don't let the bread dry out (on purpose, anyway), and I use whatever's left of the bread--crust or crumb. Like Charlotte, I freeze the crumbs, untoasted and unseasoned, so they're good for whatever the recipe calls for. I put them in a Ziploc bag and press the air out, to avoid freezer burn.

And I think it helps to have a really good, full-size food processor and let it run for a while.

Ah yes, meant to add that, like others have said, when I do successfully make crumbs without breaking any appliances : ), I also store them untoasted and unseasoned in the freezer in well-sealed containers or zip bags. They keep for ages that way. My favorite way to use them is to fry in a little butter and/or olive oil until crunchy then add to pasta dishes--great texture contrast.

Like everyone else has said, definitely store them in the freezer.

Besides that, though, I find breadcrumbs to be remarkably resiliant. Sometimes I toast, then pulverize, then freeze. Sometimes I pulverize, then toast, then freeze. Sometimes I pulverize, then freeze, then toast. They all basically come out the same. Don't worry about it too much.

My Mom kept a medium size clean paper bag on the highest shelf in her cupboard. She'd put uneaten bread in there whenever a heel or slice was leftover. It dried and hardened. She'd shake the bag once in a while. She had a never ending supply to crush with her rolling pin for desserts like Apple Betty or to top mac-n-cheese, or she'd cube it before drying, for stuffing. It never spoiled, and she bought all her bread from the tiny neighborhood bakery, where I bet they used no preservatives at all, except small amounts of salt and sugar. I use the same method now. Easy, and it leaves the freezer open for better things. Like ice cream!

I dry mine out by cubing them and putting them in the oven on about 300 degrees for around 10 minutes. Cool them, then put them in the food processor to make the crumbs, or alternatively you can in a heavy duty gallon zip bag and crush them with a mallet.

I simply put leftover bread (heel, etc) in a paper bag. It dries out in a few days. If the pieces are too big, I cut them smaller before they are too hard.
I use a grater to pulverize, because I don't have a blender. It takes a bit more time, but not so hard to do.
I store them in a jar.