Ever find yourself with leftover bread that’s gone a little stale? Instead of tossing it, turn it into delicious homemade Bread and Crumbs! These crunchy, golden crumbs are perfect for coating chicken, topping casseroles, or adding texture to pasta dishes. Plus, making them yourself ensures you get fresh, preservative-free crumbs with the perfect texture and flavor.
Table of Contents
Why You’ll Love This Recipe
- Reduces Food Waste – No more tossing stale bread!
- Better Than Store-Bought – Fresher, tastier, and customizable.
- Versatile – Use them for breading, toppings, and fillings.
- Easy to Make – Just a few simple steps and you’re done.
Ingredients Bread and Crumbs Recipe
- Bread – Any kind works! White, whole wheat, sourdough, or even gluten-free.
- Seasonings (Optional) – Garlic powder, onion powder, dried herbs, or Parmesan for extra flavor.
- Olive Oil or Butter (Optional) – Helps create a richer taste and golden crunch.
Full ingredient measurements are in the recipe card below.
How to Make Bread and Crumbs
Step 1: Prep the Bread
Cut or tear the bread into small chunks. The drier the bread, the better—so if your bread is fresh, let it sit out for a few hours or toast it slightly.
Step 2: Blend or Crush
Use a food processor to pulse the bread until you reach the desired texture. For chunkier breadcrumbs, use a rolling pin or cheese grater instead.
Step 3: Toast for Extra Crunch (Optional)
Spread the crumbs on a baking sheet and toast them in a low oven (about 300°F) for 5-10 minutes, stirring occasionally, until they’re golden and dry.
Step 4: Store for Later
Let the crumbs cool completely before storing them in an airtight container. They’ll keep in the pantry for about a week, in the fridge for a month, or in the freezer for up to three months.
Pro Tips for Making Bread and Crumbs
- Stale bread works best – It’s already dry, making it easier to crumble.
- Add seasonings for extra flavor – Try Italian herbs, smoked paprika, or even a pinch of cayenne for a kick.
- Watch while toasting – They can go from golden to burnt quickly, so keep an eye on them!
- Use a fine sieve for extra-fine crumbs – Great for delicate coatings or mixing into meatballs.
How to Use Bread and Crumbs
- Breading – Coat chicken, fish, or veggies before frying or baking.
- Toppings – Sprinkle over mac and cheese, casseroles, or roasted vegetables.
- Fillings – Mix into meatballs, meatloaf, or stuffing for texture.
- Thickening Agent – Stir into soups and sauces to add body.
Make Ahead and Storage Bread and Crumbs
- Room Temperature: Store in an airtight container for up to a week.
- Refrigerator: Keeps well for about a month.
- Freezer: Freeze in a sealed bag for up to three months.
- To Re-Crisp: Toast in a dry pan or oven for a few minutes before using.
FAQs Bread and Crumbs
Can I use fresh bread for breadcrumbs?
Yes, but it’s best to dry or toast it first for the right texture.
What’s the best type of bread to use?
Any kind works! White, wheat, sourdough, or even gluten-free varieties.
Can I make Panko-style bread crumbs?
Yes! Use crustless bread and bake in larger chunks before crushing for a lighter, crispier texture.
How do I make seasoned bread crumbs?
Simply mix in dried herbs, garlic powder, or even grated cheese before storing.
Making your own bread and crumbs is an easy way to reduce waste and upgrade your cooking. Try this simple method, and you’ll never go back to store-bought!
Homemade Bread Crumbs
Equipment
- Food Processor
- Baking Sheet
Ingredients
Bread Crumbs
- 2 cups stale bread, torn into pieces white, whole wheat, or gluten-free
- 1 tsp olive oil optional, for flavor
- seasonings of choice garlic powder, onion powder, dried herbs
Instructions
- Cut or tear the bread into small chunks. If fresh, let it dry out for a few hours or toast slightly.
- Use a food processor to pulse the bread into crumbs. For chunkier crumbs, use a rolling pin or cheese grater.
- Spread the crumbs on a baking sheet and toast in a 300°F oven for 5-10 minutes, stirring occasionally, until golden brown.
- Let the bread crumbs cool completely before storing in an airtight container.