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.
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.
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.
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.
What To Do With Breadcrumbs
What to do with breadcrumbs? Just a couple of ideas:
- Make turkey meatballs
- Make meatloaf
- Sprinkle on top of cooked vegetables, like simple green beans, to give them a crunch.
- Combine with herbs and chopped nuts to top fish, then bake for a crispy top
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
Equipment
- Food Processor
Ingredients
- A few slices bread of choice a few slices to a whole loaf
Instructions
- 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.
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.
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.
What is your recipe for macaroni and cheese?
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.
I am trying this for the 1st time, I am using bread rolls that were a little bit stale.
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? http://myrecipesbox.com/browse-recipes/
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.
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
Do you make these everytime you need them or will they stay stored in a container for a bit?
Once they are dry they store well Teresa. I store them in the fridge in an airtight container. Hope that helps!
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.
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What if you do not have a food processor?
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.
crumbs
I make the breadcrumbs then freeze them. They keep really well and can be used straight from the freezer
Smart to freeze them, Catherine, they are always available when you need them. 😉
Hi, I don’t have a food processor but I do have a Vitamix, can I use it make it?
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.
Hi can I just put my bread in the toaster and then put them through the food processor?
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.
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! 🙂
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
Sounds great David!
I love this. I can’t wait to try it out. Thanks for sharing.
It’s the simple things, right?
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?
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