Having homemade bread crumbs on hand is one of those small things that makes cooking easier. This simple breadcrumb recipe turns a few slices of bread into something you’ll reach for all the time, with better flavor and texture than anything from the store.
Homemade bread crumbs are perfect for using up those last few slices of bread that are getting a little dry on the counter. Instead of tossing them, I turn them into breadcrumbs that can be used in several other recipes. It’s simple to do and reduces kitchen waste.
This breadcrumb recipe is one of those quiet little shortcuts that make cooking easier. I like having a jar ready to go for coating chicken, topping casseroles, or mixing into meatballs. Plus, the flavor is just better than anything from the store. You can control the seasoning, the texture, and even how fine or coarse you want them. I make them course and crispy so they are used in any recipe that calls for panko bread crumbs.
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Ingredients
- White Bread – Cube about 6 slices. Slightly stale bread works great and is easier to process. You can also use sandwich bread, sourdough bread or bakery bread if that’s what you have. Bonus points if you use leftover homemade bread.
- Italian Seasoning – Adds classic flavor. Choose a fresh blend for the best taste. You can swap with another seasoning blend if needed.
- Garlic Powder – Gives a subtle savory depth. Use fresh garlic powder, not one that’s been sitting in the pantry for too long.
- Onion Powder – Adds another layer of flavor without overpowering. Can substitute with a pinch of dried minced onion if needed.
- Salt – Enhances all the flavors. Adjust to your preference or leave it lighter if using in salty dishes later.
See recipe card below for exact quantities.
How to Make Bread Crumbs
- Place the cubed bread crumbs in a food processor and blend for about 20-30 seconds (you may need to help it along every 10 seconds or so). You’re looking for a crumb size slightly larger than your finished desired consistency, since the bread crumbs will shrink a bit after baking.
- Spread the crumbs on an ungreased standard baking sheet and bake for 5 minutes. Stir the crumbs around. Bake for another 5 minutes and stir again. Bake for a final 5 minutes before pulling them out of the oven and letting them cool on the pan for 10 minutes.
Hint: If your bread isn't very dry, you can toast it slightly before processing.
Variations/ Substitutions
- Plain Breadcrumbs – Leave out the Italian seasoning and keep it simple with just salt and pepper.
- Different Seasonings – Swap Italian seasoning for Greek seasoning or paprika for a different flavor profile.
- Different Bread Types – Use wheat, sourdough, or even leftover rolls for a slightly different texture and taste.
- Coarse or Fine Texture – Process less for chunkier crumbs or longer for a finer texture depending on your recipe.
If you like this homemade bread crumb recipe, also try my Baked Sourdough Croutons.
Equipment
You’ll need a food processor to break the bread down into crumbs, which makes the process quick and easy. A standard baking sheet works for drying them out in the oven, and no need to grease it. That’s really all it takes.
How to Store Homemade Bread Crumbs
Once the breadcrumbs have completely cooled, store them in an airtight container at room temperature for a few days. For longer storage, keep them in the refrigerator or freezer. Freezing is a great option if you like to make a bigger batch and have them ready whenever you need them.
Top Tips
- Use slightly stale bread since it blends more easily and gives better texture.
- Don’t over-process the bread at first because the crumbs will shrink as they bake.
- Stir the crumbs during baking to help them dry evenly.
- Let the homemade breadcrumbs cool completely before storing so they stay crisp.
- Adjust seasoning based on how you plan to use the breadcrumbs later.
FAQ
Yes! If you don't have a food processor, use really dry bread or toast the bread first. Place the bread into a bag and break it into crumbs using a meat mallet or a rolling pin.
This breadcrumb recipe will last for a few days at room temperature, or longer if stored in the fridge or freezer.
Yes, they freeze well and can be used straight from the freezer.
Yes, they are light, crispy and made out of white bread so they are very similar to panko bread crumbs.
Ways to use Homemade Breadcrumbs
Homemade bread crumbs are one of those quiet kitchen staples that show up in all kinds of meals. I use them often to bind meat mixtures, especially when making pan-fried meatballs. They help hold everything together without making it dense and keep the texture tender. The same idea works for meatloaf or even burgers when you want a softer bite.
They’re also great for adding crunch, whether you’re coating something like fish or crispy air fryer chicken cutlets or finishing a dish like easy chicken parmesan skillet. I like sprinkling them over pasta, especially something like spaghetti with anchovies and breadcrumbs, or using them on vegetables like baked eggplant parmesan rounds and baked artichoke hearts. It’s a simple way to add texture and make a dish feel finished.
RECIPE
Homemade Breadcrumbs
Ingredients
- 4 cups Cubed White Bread about 6 slices
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Salt
Instructions
- Preheat the oven to 300 degrees F.
- Place the cubed bread crumbs in a food processor and blend for about 20-30 seconds (you may need to help it along every 10 seconds or so). You’re looking for a crumb size slightly larger than your finished desired consistency, since the bread crumbs will shrink a bit after baking.
- Spread the crumbs on an ungreased standard baking sheet and bake for 5 minutes. Stir the crumbs around. Bake for another 5 minutes and stir again. Bake for a final 5 minutes before pulling them out of the oven and letting them cool on the pan for 10 minutes.
Notes
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