A bowl of breadcrumbs with a scoop.

Hi Bold Bakers!

Making your own homemade breadcrumbs may seem like an unnecessary task, seeing as how you can pick up a canister of them at every grocery store, but making breadcrumbs from scratch is so easy! 

Is there anything worse than reaching for a loaf of bread you thought had a day or two left to its shelf life to find out that it’s inedible? Making breadcrumbs from that sad loaf is one way to make you feel better about reducing food waste — plus, homemade breadcrumbs taste so much better than store-bought.

I love to use these breadcrumbs around the holidays for stuffing, but they also go great in some of my Irish puddings and traditional Christmas desserts! 

A bowl of breadcrumbs.

The Type Of Bread You Should Use

From artisan sourdough to store-bought hot dog buns, you can use any bread to make homemade breadcrumbs. You can even use gluten-free bread! If you are using bread with a tougher crust, like a sourdough, I would suggest you remove the crust before making the breadcrumbs, as they can be harder to blend. 

Fresh vs. Old Bread

Stale bread, preferably a few days old, is best because you want your loaf to be very dry. If you are in a rush, you can cut fresher bread up and leave it uncovered in the air for a few hours. 

If you only have very fresh bread, you can dry it out using a toaster or pop it into a preheated 300ºF (149ºC) oven for a few minutes to get rid of the bread’s moisture; just be sure you allow the bread to cool before you use it.

Can You Make Them Without A Food Processor? 

This recipe can also be made gadget-free. If you don’t have a food processor, you can cut your bread into smaller cubes and use a blender or an immersion blender. If you don’t have one of those items, you can place the smaller-cubes into a Ziploc bag and simply crunch it up with a rolling pin! 

What You Need To Make Breadcrumbs

  • Stale or dried bread
  • Food processor, immersion blender, or a Ziploc bag

How To Make Breadcrumbs

This is such an easy process, I guarantee you’ll never buy another store-bought breadcrumb or throw away a stale loaf of bread again! Here is how you make homemade breadcrumbs (print the full recipe below):

  1. Place chopped up stale bread in a food processor and blend it until you have fine breadcrumbs. If you do not have a food processor, see above! Use the fresh breadcrumbs or dry them out.
  2. To make dry breadcrumbs, preheat your oven to 250°F (125°C). Place the breadcrumbs on a baking tray and bake for about 15 minutes, or until they are dry and crisp. Be sure to stir every few minutes.

Close up of homemade breadcrumbs.

Gemma’s Pro Chef Tips For Making Breadcrumbs

  • 1 cup of fresh breadcrumbs is the equivalent of 1/2 cup of dried breadcrumbs, so be sure to compensate depending on your recipe!
  • These breadcrumbs can be frozen for up to 4 months.
  • Pair your bread with the type of recipe you are making! For example, if you are making meatballs, use Italian flavored or plain bread. You do not want to use sweet bread! 
  • Stale bread, preferably a few days old, is best for making breadcrumbs.

How Do I Store Homemade Breadcrumbs?

You can store fresh breadcrumbs in your fridge for up to 1 week. You can store dried breadcrumbs in an airtight container for up to 2 weeks in the cupboard or up to 4 months in the freezer. 

Make More Ingredients:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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