Easy Homemade Breadcrumbs (Fresh and Dried)
Stop wasting leftover bread and make your own high-quality breadcrumbs at home. This simple guide shows you how to create both soft, fresh crumbs for toppings and crispy, dried crumbs for breading in just a few minutes.
Servings---
Prep Time5 Mins
Cook Time20 Mins
Difficulty
Easy
Ingredients
2
- day-old white bread2 slice
Step-by-Step Instructions
01
To make fresh breadcrumbs, tear the bread into small pieces and place them in a food processor fitted with a metal blade. Pulse until the crumbs reach your desired size. For a more uniform texture, you can push the pulsed crumbs through a coarse sieve. These will stay fresh in an airtight container at room temperature for up to one week.
02
To make dried breadcrumbs, tear the bread into pieces and spread them on a baking sheet. Bake in a low oven (about 300°F / 150°C) until the bread is completely dried out and crisp. Allow to cool, then pulse in a food processor until fine. Dried breadcrumbs can be stored in the refrigerator for up to two months or in the freezer for up to six months.
Chef's Tips
For extra flavor, try using sourdough, whole wheat, or even seasoned focaccia. If you don't have a food processor, you can grate very dry or frozen bread using a box grater to achieve a similar result.
