Go Back
Dorothy Thomas

Bread Crumbs Recipe

Homemade bread crumbs are easy to make, economical, and perfect for coating, topping, or binding dishes. This recipe gives you crispy, golden breadcrumbs with just a few simple steps!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Ingredient, Pantry Staple
Cuisine: International
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cubed 4 slices Stale bread (any type)
  • 1 tbsp Olive oil or butter (optional)
  • ¼ tsp Salt (optional)
  • ½ tsp Garlic powder, herbs (optional)

Equipment

  • Baking sheet
  • food processor (or blender/grater)
  • airtight container

Method
 

  1. Use day-old or stale bread (white, whole wheat, sourdough, etc.).
  2. Option 1 (Air Dry): Leave bread slices uncovered overnight to dry out.
  3. Option 2 (Oven Dry): Preheat oven to 300°F (150°C). Cut bread into cubes, spread on a baking sheet, and bake for 10–15 minutes until completely dry.
  4. For Fine Crumbs: Break dried bread into pieces and pulse in a food processor until fine.
  5. For Coarse Crumbs: Grate dried bread with a box grater or crush in a sealed bag with a rolling pin.
  6. Heat 1 tbsp oil/butter in a pan over medium heat.
  7. Add breadcrumbs and stir for 3–5 minutes until golden. Season with salt, garlic, or herbs if desired.
  8. Let crumbs cool completely before storing in an airtight container for up to 1 month (or freeze for longer shelf life).

Notes

✔ Use leftovers: Perfect for stale bread ends or rolls.
✔ Flavor variations: Add Parmesan, Italian herbs, or smoked paprika.
✔ Gluten-free? Use GF bread.
✔ No processor? A blender or manual grating works too!