There's something deeply satisfying about turning a loaf's last crusts into something beautiful - and these Homemade Breadcrumbs prove that nothing in your kitchen has to go to waste. Whether you use sourdough, baguette, or sandwich bread, you'll get crisp, golden crumbs ready for everything from meatballs to casseroles.
I especially love making these with my leftover sourdough, because there's no way I'm going through all that effort and wasting any part of it. It's the perfect zero-waste win that adds real flavor to your cooking. Try using it to making garlic-flavored breadcrumbs in this Creamy Seafood Scampi Pasta or as a great binder in these Pesto Chicken Meatballs or Buffalo Chicken Meatballs for another "make-it-yourself" kitchen essential.
Why You'll Love These Homemade Breadcrumbs
- Zero-waste magic: Use up every last crust or heel - even from your favorite sourdough.
- Customizable crunch: Choose fine for breading or coarse for toppings.
- Flavor your way: Olive oil, herbs, or butter - you're in control.
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Ingredients
Breadcrumbs are as simple as it gets - and yet they're endlessly flexible. You can make them from any bread you've got on hand, from rustic sourdough to soft white loaves.
- Days-old bread
How to Make Homemade Breadcrumbs
This process couldn't be simpler. You'll blend first, bake slowly for texture, then pulse again for your perfect crumb consistency.
- Prep the bread.
Slice or tear the bread into small chunks. If using crusty sourdough, aim for uniform pieces for even drying. - Pulse to desired texture.
In a food processor, pulse until fine (for breading) or coarse (for toppings). - Dry or toast.
Arrange the bread pieces on a baking sheet and bake at 300°F (150°C) for 10-15 minutes, until dry and crisp but not browned. Let cool completely. - Optional: Pulse again to further refine.
Some bread, like sourdough, can have a tough crust and make it hard to get to the desired texture on the first pass. If desired, pulse in a food processor again until fine.
Quick Tip: Add breadcrumbs to pan with melted butter and olive oil with your favorite seasonings or aromatics, like garlic, to flavor them.
Variations of Homemade Breadcrumbs
After making these a few times, you'll start to see how endlessly customizable they are. Whether you like bold, seasoned crumbs or ultra-light panko texture, these variations give you all the flexibility you need.
- Seasoned: Add Italian herbs and grated parmesan.
- Panko-style: Use crustless white bread and pulse lightly.
- Garlic-herb: Mix in garlic powder and dried parsley for bold flavor.
Equipment You'll Need
You don't need fancy gadgets - just a few kitchen basics help this recipe shine.
- I love my Williams Sonoma Goldtouch® Pro Nonstick Sheet Pan
- The Cuisinart Food Processor is tried and true and you can't beat it!
- Airtight Glass Jars or freezer-safe bags
How to Store Homemade Breadcrumbs
- Room Temperature: Store in an airtight jar up to 1 week.
- Freezer: Freeze up to 3 months. Thaw before use.
- Pro Tip: Keep plain breadcrumbs dry and season just before using for maximum flavor.
Top Tip
We cook these slow on purpose. The goal isn't just to toast - it's to gently dry out the bread so it turns crisp without burning. Low and slow lets the moisture evaporate evenly, leaving you with the perfect golden crumb that's dry, not dark.
How to use Homemade Breadcrumbs
Your made from scratch breadcrumbs can be used in these delicious recipes:
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📖 Recipe
Homemade Breadcrumbs
- Total Time: 0 hours
- Yield: ~ 2 cups
Description
These Homemade Breadcrumbs are the easiest way to give new life to leftover bread - crisp, golden, and full of flavor. Made simply from day-old bread, they're endlessly versatile for breading, topping casseroles, or adding crunch to pasta and salads.
Ingredients
- Days-old bread
Instructions
- Slice or tear bread into small chunks. If using crusty sourdough, aim for uniform pieces for even drying.
- Pulse in a food processor until fine or coarse, depending on preference.
- Spread on a baking sheet and bake at 300°F (150°C) for 25-30 minutes, until dry and crisp but not browned. Let cool completely.
- Optional: Pulse again in a food processor for a finer crumb.
Notes
Bake low and slow to remove moisture without burning. The gentle heat ensures crisp, dry crumbs that stay light and flavorful.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
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