How to Make Homemade Bread Crumbs

By Sally Cameron on October 07, 2013

Basics and how-to, Gluten-Free, the daniel plan

You might scratch your head wondering why I would post a recipe for homemade bread crumbs. Seems so simple. But details like homemade bread crumbs do make a difference. They are easy and thrifty to make.  Never let old bread go to waste again, or buy the stuff in the blue container filled with unhealthy ingredients. Make your own in minutes.

Homemade Bread Crumbs |

Nothing Beats Homemade Bread Crumbs

True of most things, homemade bread crumbs beat anything you buy at the store. If you have ever grabbed a container of “America’s Favorite” brand, you may be shocked when you read the ingredient list. If this is in your pantry, go directly to the kitchen and throw it out.

The ingredient list includes high fructose corn syrup, partially hydrogenated oil (trans fat), corn syrup, and a lot of ingredients that you don’t need, much less want, in your breadcrumbs. And since they are not organic, many of the ingredients are certainly GMO (genetically modified or engineered). Something else it’s best to avoid.

Homemade Bread Crumbs|

Choose Your Bread

I generally use Rudi’s or Udi’s Whole Grain bread for my breadcrumbs but. If you eat wheat, use your favorite bread, preferably a multigrain or whole wheat. Be sure to read the label for unhealthy ingredients.

Homemade Bread Crumbs|

Making Homemade Bread Crumbs

Pre-heat your oven to 300 degrees. Either trim crusts from the bread or leave them on. Your bread crumbs will be finer without the crusts. Cut bread into cubes or tear into pieces and toss in the bowl of a food processor. Process until bread forms fine crumbs. Spread on a rimmed baking sheet and bake until crumbs are golden and dry.

Allow them to cool and place in an airtight container, then refrigerate or freeze. Because they are toasted, the moisture is gone. If you don’t toast them, fresh breadcrumbs can get moldy in the refrigerator. If you want fine bread  crumbs for a recipe, you can always toss them back in the food processor one last time after they are cool and pulse for a few seconds to refine.

Homemade Bread Crumbs |

What To Do With Breadcrumbs

What to do with breadcrumbs? Just a couple of ideas:

For another idea, toss fresh crumbs with a little olive oil and your favorite seasoning before baking for your own seasoned bread crumbs. The olive oil gives them a more golden color and nice flavor, perfect for topping vegetables and casseroles.

For homemade croutons, leave the bread cubed, toss with olive oil, salt, pepper and granulated garlic, bake. They are delicious for salads.

How to Make Homemade Bread Crumbs

Homemade bread crumbs are easy and thrifty to make. Use them to give cooked vegetables a nice crunch, or to top casseroles, in meatloaf and meatballs. Nothing beats homemade. Freeze or refrigerate for several months.    
Course Seasoning
Cuisine American
Keyword breadcrumbs, hoememade
Prep Time 10 minutes
Cook Time 15 minutes


  • Food Processor


  • A few slices bread of choice a few slices to a whole loaf


  • Pre-heat the oven to 300° (150 C). Trim crust from bread slices. Cut bread into cubes or tear into small pieces and process in a food processor until fine. Spread crumbs onto a rimmed baking sheet and bake until crumbs are golden and dry, about 15 minutes. It will depend on your oven. You may want to stir them half of the way through for even baking. When done baking, cool crumbs and refrigerate or freeze in an airtight container.
  1. susan - October 14th, 2013

    I admit I haven’t tried this yet, but plan to make the croutons. I have to put food in a processor alot at work, so my question is…don’t you have to dry out the bread before you put it in the processor? I would think the bread would just ball up if it wasn’t dried out.

  2. Sally - October 14th, 2013

    Hi Susan. The bread crumbs process nicely when fresh. After oven-drying, if you want them very fine, you can process again. Try it and please report back.

  3. Patricia Brenner - January 6th, 2017

    What is your recipe for macaroni and cheese?

  4. Sally Cameron - January 15th, 2017

    I don’t have one on this site for Mac and Cheese Patricia. There is one I developed for The Daniel Plan Cookbook if you can get your hands on a copy of that. While I love good old Mac & Cheese, with eating little pasta and cheese anymore it’s something I have not made in ages.

  5. Vanessa - June 30th, 2018

    I am trying this for the 1st time, I am using bread rolls that were a little bit stale.

  6. ali - July 20th, 2018

    I had a loaf to get smashed and so I made bread crumbs out of it, It looks like flour, almost . Do I need to cook it and how do I store it?

  7. Sally Cameron - July 23rd, 2018

    Hi Ali. Mine does not look as fine as flour. It still has a little texture. Maybe you over-processsed it? Use it anyway and see how it works. If you read under the paragraph entitled “Making Homemade Bread Crumbs” I explain how to bake them. Baking dries them out, otherwise they may get moldy quickly from the moisture. Hope that helps.

  8. Ceri Bailey - August 27th, 2018

    Hi. Thanks for putting this recipe up. My son is obsessed with chicken nuggets. He’s really fussy and I’m struggling to get him to try new things. I think if I involve him in making real chicken nuggets then that’s a battle won. Looking forward to making these real breadcrumbs with him and seeing what other healthier meals we can make together. Thanks so much

  9. Teresa - September 6th, 2018

    Do you make these everytime you need them or will they stay stored in a container for a bit?

  10. Sally Cameron - September 10th, 2018

    Once they are dry they store well Teresa. I store them in the fridge in an airtight container. Hope that helps!

  11. divya popli - September 12th, 2018

    This is really easy to make at home i always struggle to make it thanks for this idea. you can check my site also at MadoverBrand.

  12. Samantha Smith - September 25th, 2018
    What if you do not have a food processor?

  13. Sally Cameron - September 26th, 2018

    Hi Samantha. Try toasting the cubed bread first, then when cool, place in a zip bag, being sure all of the air is pushed out, and crush with a heavy rolling pin. I don’t think you will get as fine of crumbs this way, but it might suffice. I could not live without a food processor. These days it is a basic and important piece of kitchen equipment if you like to cook. They are very affordable and come in multiple sizes and prices ranges. I’d suggest you check them out. They are worthwhile, even if you have to save to buy one. Look at both KitchenAid and Breville models.

  14. Mental Woman x - April 11th, 2019


  15. Catherine henderson - April 19th, 2019

    I make the breadcrumbs then freeze them. They keep really well and can be used straight from the freezer

  16. Sally Cameron - April 27th, 2019

    Smart to freeze them, Catherine, they are always available when you need them. πŸ˜‰

  17. Carolina - May 1st, 2019

    Hi, I don’t have a food processor but I do have a Vitamix, can I use it make it?

  18. Sally Cameron - May 6th, 2019

    Hi Carolina. I’ve never tried that. The tools are different. I don’t think it would work. Food processors are great tools and come in many price points. Worth investing in. They last just about forever. KitchenAid and Breville are both good products. If the budget is tight, even look on eBay or Craigslist, hunt around, try second hand stores. Because blenders run at high speeds, eve when you pulse, they are better for pureeing. IF you try it out please comment back with your results. Could be an interesting test.

  19. Jenny - June 4th, 2019

    Hi can I just put my bread in the toaster and then put them through the food processor?

  20. Sally Cameron - June 12th, 2019

    HI Jenny. Honestly I’ve never tried that, but you could give it a try and please report back on how it works. The bread needs to very dry, otherwise when you refrigerate it it might get moldy because of the leftover moisture in the crumbs.

  21. Sue - July 7th, 2019

    Thanks for this – it worked perfectly! My husband has to go on a low salt diet and I was surprised by the amount of salt in packaged breadcrumbs (as well as other weird ingredients like fish oil!). This way I could use a loaf of bread with low sodium and halve the amount of salt in homemade chicken schnitzels. Thanks! πŸ™‚

  22. David - September 1st, 2019

    I made these last night and before putting them in the oven I sprinkled with a fair amount of Italian season and parmesan cheese mixed and if I couldnt see the green from the Italian season I added a bit more then I made burgers and I liked it better than store bought and ended up making 8 slices bread approximately 2 cups ( 4 slices makes about 1 cup ) I will be definitely using this recipe again

  23. Sally Cameron - September 4th, 2019

    Sounds great David!

  24. Ayo - June 28th, 2020

    I love this. I can’t wait to try it out. Thanks for sharing.

  25. Sally Cameron - June 30th, 2020

    It’s the simple things, right?

  26. Ella - July 15th, 2020

    Thanks for this. Just became an insane foodie. Luckily I’m still concerned about healthy eating. Can’t get a food processor, it’s quite expensive in Nigeria. My oven has no timer, will just keep checking it. Hope, this would affect it? Can any type of bread be used?

  27. Sally Cameron - July 16th, 2020

    Hi Ella! Wow, Nigeria. Blessings to you. I’ve used regular bread (with gluten, standard stuff) and different kinds of gluten-free breads. The results do vary, but all have come out good. Some I’ve had to bake longer or crush finer. I just use a simple stand alone kitchen timer, not the one on my oven. Hopefully that is available and not too expensive where you live. Without a food processor, do you have a mortar and pestle for hand grinding? I’m trying to think of a way without a food processor you could get a similar result. Congratulations on becoming crazy about food, cooking, and eating healthy. It makes all the difference! Pleasw let me know if I can be of any support. Kind regards. Sally

  28. Barb Rogers - August 9th, 2021

    Hi Sally! I felt like a real dummy not knowing how to make bread crumbs! My Mother-in-law would have cried tears laughing at both me and herself…she used to have to cross her legs when she laughed that hard!! I was looking for a good recipe for meatloaf and that’s also how I came upon yours. I have everything except red wine vinegar and the crumbs! Thank you for helping me out! Plus a great big thanks for everyone brave enough to admit to not knowing how to make both crumbs and meatloaf! Blessings and Joy! Barb

  29. Sally Cameron - August 9th, 2021

    Hi Barb! Sometimes it’s the simple things, right? I almost didn’t post that because it is so simple, but it’s really helpful and better! Thanks for commenting. Happy cooking.

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