Easy Homemade Breadcrumbs
Whether fresh or dry, coarse or fine, breadcrumbs come in handy for so many things — and they couldn't be easier to make.
Prep5 minutes
Cook15 minutes to 18 minutes
Whether fresh or dry, coarse or fine, breadcrumbs come in handy for so many things. Fresh breadcrumbs can be used as panade for meatballs, or sprinkled over a gratin for a crispy top. Dried breadcrumbs are delicious in salads, or mixed into pasta for an extra bit of texture. However you use them, making breadcrumbs at home couldn’t be easier.
What’s the Best Bread for Breadcrumbs?
When making breadcrumbs at home, I prefer to use day-old bread. Whereas fresh bread can clump in the food processor if it’s too moist, day-old bread breaks down easily due to its drier texture. As for the type of bread, any kind works, from sourdough to sandwich bread.
How Do I Make Fresh Breadcrumbs?
If you’re using a crusty bread like sourdough, remove the crusts with a serrated knife. If using sandwich bread, you can leave the crusts on (they’re more tender). Tear or cut the bread into 1-inch pieces. Then, drop the pieces into a food processor to grind them. A blender works too, but you’ll need to stop and stir the crumbs more often to get them to evenly grind.
For coarse crumbs (about 1/4 inch): Pulse 12 to 15 times.
For fine crumbs: Pulse 20+ times.
How Do I Make Dried Breadcrumbs?
Once you have the texture of your choice, you have the option to dry them in the oven. Dried breadcrumbs are great if you want a crunchy topping for pastas, or a coating for cutlets. To make them, heat an oven to 300°F, spread the crumbs on a large rimmed baking sheet, and bake until completely dried but not taking on any color.
Breadcrumbs Recipe
Whether fresh or dry, coarse or fine, breadcrumbs come in handy for so many things — and they couldn't be easier to make.
Prep time 5 minutes
Cook time 15 minutes to 18 minutes
Nutritional Info
Ingredients
- 8 ounces
bread, preferably day-old
Instructions
Make the breadcrumbs:
If using a crusty bread, like sourdough, cut off the crust with a serrated knife or remove with your hands. Cut or tear the bread into 1-inch pieces. Place half the bread in a food processor fitted with the blade attachment, Pulse the bread into the desired crumb size: 12 to 15 pulses for coarse crumbs (no bigger than 1/4 inch) or 20 or more pulses for finer crumbs.
Transfer to a bowl and repeat processing the remaining bread. If making seasoned breadcrumbs, mix the seasonings (see Recipe Notes) into the crumbs before drying.
Dry the breadcrumbs:
Arrange a rack in the middle of the oven and heat the oven to 300ºF.
Transfer the breadcrumbs onto a rimmed baking sheet and spread into an even layer. Bake until completely dried but not taking on any color, stirring halfway through, 17 to 20 minutes for coarse crumbs and 15 to 18 minutes for fine or very fine crumbs.
Recipe Notes
For seasoned breadcrumbs: Line a rimmed baking sheet with parchment paper. Stir 1 cup coarse or fine fresh breadcrumbs, 2 teaspoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon kosher salt, and 1/4 teaspoon dried oregano together in a small bowl until the bread is well-coated in the oil and spices. Transfer the mixture to the baking sheet, spread into an even layer, and bake until completely dried but not taking on any color, stirring halfway through, 17 to 20 minutes for coarse crumbs and 15 to 18 minutes for fine or very fine crumbs.
Storage: The breadcrumbs can be stored in an airtight container for up to 1 week or frozen for up to 3 months.