Homemade bread crumbs add delicious, crispy, buttery flavor to coat your favorite lean proteins, or as a crunchy topping. Don’t run to the store – make your own!
With all the bread we make in our house, it drives me absolutely insane to have to BUY breadcrumbs.
But we very rarely ever have leftover bread. Every single person in the family loves the ends AND the middles. I mean, they’re homemade and slathered in butter – how can you go wrong?
And I had never actually sat down and figured out how to make bread crumbs before. I used to think it took too much time and too much effort.
But I was so wrong!
How do you make bread crumbs?
Homemade bread crumbs are as simple as pulsing toasted bread in a blender or food processor with a few seasonings.
WHY MAKE HOMEMADE BREAD CRUMBS
It’s SO incredibly easy, and I’m so happy to say that I’m never going to buy breadcrumbs again! Here’s why you’ll want to learn how to make bread crumbs, too:
- Mostly hands off. Making homemade bread crumbs is a lot like making Homemade Granola – a few prep steps and then setting the timer while the oven does the work. And bread crumbs are even easier, because if you start with harder bread, you may not even need the oven.
- Simple ingredients. Bread, butter, and seasonings. That’s it!
- Use up leftover bread. This isn’t a thing at my house, but if it is at yours, or if your family doesn’t like to eat the heels of the bread loaves, bread crumbs are a way to use them up.
- Adaptable flavors. Whether you choose plain buttery breadcrumbs, Italian seasoned bread crumbs, or even add Parmesan cheese, you can make them your own.
- Save money. The more I can make at home from scratch (when it’s worth my time!), the more I can save on my grocery budget.
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TWO MYTHS ABOUT MAKING SEASONED BREADCRUMBS
1. YOU NEED DAY-OLD BREAD.
Some bread crumbs recipes start by saying you need bread that’s at least a day old. That’s not true. You can use any fresh bread type to make breadcrumbs, and in fact, that’s the only way I do it because my family will eat every last slice!
2. YOU NEED STALE BREAD.
Some breadcrumbs recipes also say to start with stale bread. That’s not true either. Using stale bread to make breadcrumbs will give you stale breadcrumbs. They simply won’t taste good. Fresh bread crumbs are so much better!
How do you make homemade bread crumbs using whatever bread you happen to have, whether it’s fresh, seasoned, or plain? Let me show you.
HOMEMADE PANKO BREAD CRUMBS RECIPE INGREDIENTS
BREAD
First, you need bread.
You can use any kind of bread you have to make homemade breadcrumbs.
- Fresh slices of bread
- A few days old bread
- Hamburger buns
- Hot dog buns
- Whole wheat loaves you’ve pulled frozen from the freezer
It all works. What you see pictured is leftover slices of baguette from Mr. Crumbs’ birthday party (it was Greek-themed, and we had Greek bruschetta).
Personally, I keep every last ounce of bread we have in a freezer-safe gallon bag in the freezer. Anytime I have a stray slice (rare!), a Biscuit, or a single Homemade Hamburger Bun left over, it goes into the plastic bag. Even Homemade Tortillas and not-quite-fresh English Muffins get tossed in there!
Then, when we need breadcrumbs (or Homemade Croutons!!), I can whip up a batch. Or if I’m being really smart, I make a big batch and store the extra in the freezer for later use.
Since we went to the effort of milling the flour and baking the bread, we don’t want to waste it! If you’re interested in milling your own grains or making your own flour, I highly recommend Mockmill. For my full review, check out this post.
BUTTER
All good things start with butter, really, so the fact that we’re using butter to help toast our bread here (and add flavor) shouldn’t come as a surprise.
ITALIAN SEASONING
This is what gives our breadcrumbs the “seasoning” flavor that you find on store shelves, but you can omit this if you just want plain breadcrumbs, too.
I’ve included my own blend for homemade Italian breadcrumb seasoning in the recipe below, but you can substitute all the green spices (parsley, oregano, and basil) with Italian herbs if that’s what you have. (Just be sure to still add the salt, black pepper, onion powder, and garlic powder to your breadcrumbs – those aren’t green.)
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HOW TO MAKE BREAD CRUMBS
Now, when it comes to working in the kitchen, I’m all about flexibility and making do with what you have. With that said, you’ll follow this recipe differently depending on which type of bread you’re starting with.
The goal is to have slightly hard bread. That means, if you’re starting with fresh bread, you’ll need to toast it first.
If you have older bread that isn’t as soft as freshly baked bread, you might not have to toast it at all.
The amount of toasting you have to do to the bread depends on how hard your bread is right now. You want bread that is hard enough that when you tap on it, your fingers don’t bounce back.
FOR FRESH, SOFT BREAD
Step 1. Preheat the oven to 300F.
Step 2. Meanwhile, very lightly butter the bread.
Step 3. Place the bread butter side down on a large cookie sheet and toast in the oven for up to 10 minutes.
Step 4. Using tongs, flip each piece of bread over and toast for up to 10 more minutes.
Step 5. Place the bread and seasonings in a food processor or blender and pulse until the breadcrumbs are the desired size (I like a fairly small consistency).
I use this high-powered blender, but I prefer to pulse instead of blend because it allows for greater control of the size of breadcrumbs.
- Do you want larger, panko bread crumbs? Pulse and stop when the breadcrumbs are a bit coarser, or still in larger pieces.
- If you want fine breadcrumbs that most closely resemble the canisters of breadcrumbs you buy at the store, keep on pulsing. I still avoid blending entirely so I can control the finished result. But in general, you’ll have to pulse a bit longer.
Step 6. Remove the bread crumbs and allow them to cool before using or storing.
FOR HARDER BREAD
If your bread is already hard, you can skip the toasting process.
Step 1. Place the bread and seasonings in a food processor or blender and pulse until the breadcrumbs are the desired size.
Step 2. Use or store the breadcrumbs. You may want to toss them with melted butter just before using them for added flavor.
MAKING BREAD CRUMBS WITHOUT A BLENDER
If you don’t have a blender or food processor, you can just cut the bread into smaller pieces, toast it in the oven, and cool (just like making Croutons!). Then place the toasted bread bits in a resealable bag that is partially sealed and crush with a rolling pin to break them down further.
WHAT TO DO WITH BREADCRUMBS
Once you’ve pulsed all the bread into the size and texture of homemade bread crumbs you want, you have three choices.
1. TOAST THE BREADCRUMBS AGAIN UNTIL THEY’RE EXTRA CRISPY.
Personally, I don’t do this step. My breadcrumbs were crispy enough by the time I had put them in the blender and let them cool.
If you want yours to be extra crispy, though, spread them on a large baking sheet like this one in a single layer, and toast for another 5-10 minutes, until golden brown. Stir frequently and keep a careful eye on the clock so the breadcrumbs don’t burn.
Otherwise…
2. USE THEM.
There will be plenty of people who read this recipe because they need breadcrumbs RIGHT THIS VERY MOMENT.
If that’s you, you’re good to go. Use them in your recipe, and enjoy that crunchy topping, my friend!
If not…
3. PUT THEM IN A FREEZER-SAFE CONTAINER AND FREEZE THEM.
Store-bought breadcrumbs come with a bunch of preservatives and additives that allow long storage on the shelf for eternity without going bad.
Your homemade breadcrumbs don’t contain all that, so it’s best to store them in the freezer until you’re ready to use them. They’ll only last a week or two in the pantry in an airtight container.
They’ll keep up to a year if you freeze them the right way (here’s my ultimate guide to freezing bread and other baked goods). They won’t need thaw time, and you can use them in all your favorite casseroles and dishes right out of the freezer!
And if you can believe it, that’s it! Now that you’ve followed this bread crumbs how to make tutorial, neither of us has to buy them ever again!
BREAD CRUMBS RECIPES
Breadcrumbs have a few different uses in recipes. You’ll find breadcrumbs in most recipes for meatballs and meatloaves, where they act as a binder. I tend to use them more as crusts, or a coating or topping, like in these recipes:
- Fish Fingers
- Almond Crusted Baked Chicken
- Homemade Chicken Nuggets
- Chicken Jalapeno Popper Casserole
MACRO-FRIENDLY BREAD CRUMBS
Bread crumbs get their calories from carbohydrates (the bread) and fat (the butter). They don’t contain a large amount of protein.
However, they’re perfect for coating a lean protein! Breaded chicken tenders, pork chops, and fish sticks are all delicious with a crispy, buttery breadcrumb coating.
One serving of bread crumbs contains about 15g of carbs, which you can easily fit with your macro goals for the meal. Serve your breadcrumb-coated protein with roasted veggies or a big salad to get in your produce and fiber for a delicious, balanced meal.
BREAD CRUMBS HOW TO MAKE FAQS
Can you make gluten free bread crumbs?
Yes. Start with gluten-free bread, and you’ll be set!
What can I use for bread crumbs substitutes?
Making bread crumbs is really simple, but if you don’t want to make your own, there are a ton of easy bread crumbs substitutes!
Are Panko crumbs the same as bread crumbs?
Panko bread crumbs are traditionally made from crustless white bread and are drier and flakier than regular breadcrumbs. They’re also ground more coarsely, so the crumbs themselves are a bit larger than regular breadcrumbs. To make a panko version of homemade bread crumbs, follow the steps above, using white bread and pulsing only until you have coarsely ground crumbs.
Can you make keto bread crumbs?
You probably could. You would need to start with either keto bread or figure out a keto-friendly substitute, like a mixture of almond flour and parmesan cheese.
OTHER HOMEMADE PANTRY STAPLES
- Homemade Bisquick
- How to Make Apple Cider Vinegar
- DIY Oat Flour
- How to Make Powdered Sugar
- Homemade Sweetened Condensed Milk
- Homemade Almond Milk
- The Ultimate Guide to Homemade Instant Oatmeal Packets
High Protein Recipes on Repeat
Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!How to Make Italian Bread Crumbs
Homemade bread crumbs add delicious, crispy, buttery flavor to coat your favorite lean proteins, or as a crunchy topping. Don’t run to the store – make your own!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 1–2 cups 1x
- Category: Breads
- Method: Bake
- Cuisine: American
Ingredients
- 4 oz bread (equivalent of 4 slices)
- ½ tsp each: salt, parsley, pepper, garlic powder, onion powder, oregano, and basil
- 1–2 Tbsp butter, room temperature
Instructions
- Preheat the oven to 300F.
- Meanwhile, very, very lightly butter the bread.
- Place the bread butter side down on a large cookie sheet and toast in the oven for 10 minutes.
- Using tongs, flip each piece of bread over and toast for another 10 minutes.
- Place the bread and seasoning in a food processor or blender and pulse until the breadcrumbs are the desired size.
- Remove the breadcrumbs and allow to cool before using. The breadcrumbs can be stored in a freezer-safe container for up to one year.
Notes
If your bread is already hard, you can skip the toasting process.
- Step 1. Place the bread and seasonings in a food processor or blender and pulse until the breadcrumbs are the desired size.
- Step 2. Use or store the breadcrumbs. You may want to toss them with melted butter just before using them for added flavor.
Bread crumbs are perfect for coating a lean protein! Breaded chicken tenders, pork chops, and fish sticks are all delicious with a crispy, buttery breadcrumb coating.
One serving of bread crumbs contains about 15g of carbs, which you can easily fit with your macro goals for the meal. Serve your breadcrumb-coated protein with roasted veggies or a big salad to get in your produce and fiber for a delicious, balanced meal.
If you don’t have a blender or food processor, just break up the dry bread into pieces and put them in a heavy freezer zip lock bag, squeezing out the air as you close it. Use a rolling pin to crush the bread cubes. Use what you need, then ziplock the bag and toss in the freezer (with a date on it). Nothing to clean up!
Hi Sue!
Great ideas! Thank you so much for sharing. 🙂
You have a typo: “cool” not “cook” before using
Fixed, =). Thank you for letting us know Jase!
I’d like to see a post on all your uses for bread crumbs.
The obvious ideas I can think of: as an ingredient/filler, such as in meatloaf/meatballs, as a breading on oven “fried” chicken/fish, as a crumb topping on a casserole.
I wonder how well toasted breadcrumbs would work when making new bread? For example, instead of lining a pan with cornmeal, or instead of garnishing the top with oats or a sprinkle of flour? On items with longer baking times, they might burn, but on rolls/buns/savory biscuits they might add a bit of interest.
This brainstorming is going to inspire new recipes. I might have to make an extra loaf of bread on my next batch, dedicated to restocking my freezer’s breadcrumb supply!
We make our own crumbs from the ends of the bread we buy. When the loaf is down to the ends, it goes into the freezer until we have enough to work with. We put the ends in the dehydrator rather than the oven, crush them when they are fully dry, and store the crumbs in the freezer until needed. We don’t season the crumbs until we are ready to use them. However, our favorite casserole topping is simply butter, crumbs, parmesan cheese and parsley. We started making our own crumbs as a way to use all of the bread, cut out the unnecessary expense of buying crumbs, and as an additional way to insure there is no garlic in them. (I’m allergic to garlic.) Why compost dry bread ends when crumbs are so easy to make?
Yes! What a great way to use something you’d ordinarily throw away!