Homemade Breadcrumbs
TODAY’S TOPIC: What do I do with leftover bread that has dried out?
ONE ANSWER: Make homemade breadcrumbs!
Over the past two years, I have been slowly working my way through my pantry, replacing processed, packaged food items for homemade alternatives.
Bread crumbs were high on the hit list. After all, I was paying five bucks at New Seasons in exchange for breadcrumbs! Something was clearly wrong with this picture. I started making my own to use in our very favorite Raw Tuscan Kale Salad and Quinoa Patties, along with good ol’ standards like breading or meatloaf. You can even spread a thin layer of fine breadcrumbs on the bottom crust of pies before adding the fruit. It keeps the crust from getting soggy and the pie from getting runny; you won’t even notice the crumbs are in there.
Homemade breadcrumbs are about as easy as it gets. And they are a huge improvement over the store bought version, which either cost too much or taste like a cross between sand and bread. Or have a ridiculously long ingredient list. Seriously? They are breadcrumbs. Let’s keep this cheap and simple.
No-Knead Bread tastes best the first few days after baking because it doesn’t contain any fats, like oil or butter, to keep it soft. After day three, it makes great toast, croutons, French toast, or breadcrumbs. I love having fresh homemade bread for a few days, then using every last bit up for other things.
And if you haven’t made this bread yet? It’s time to try it out; you can do it! We have received hundreds of comments from amateur bakers who have had success with this method. It’s your turn!
You can make breadcrumbs with any dried out, leftover bread. This is A great use for that discounted day-old bread you can find in most grocery stores!
OkAY, let’s make breadcrumbs. It’s about as hard as it sounds. Take any bread, turn it into crumbs, dry them out. Done.
First of all, take your leftover, slightly dried out bread and break it into medium-sized pieces, about 1-2″. Place it into a food processor or blender in small batches and pulse until you have small breadcrumbs.
Many techniques call for drying out the bread before you pulse it into crumbs. While this works, it also sounds like you are shaking a metal container full of marbles. Crazy loud. I prefer pulsing the bread first.
Next, spread the bread crumbs out in a thin, even layer on a rimmed baking sheet. Place in a pre-heated 300-degree oven. Bake, stirring occasionally, for 15-20 minutes, until bread crumbs are slightly toasted and completely dry.
Remove from the oven and let the breadcrumbs cool completely. Add spices or seasonings, if desired. Transfer to a storage bag or container. Store in the pantry or freezer.
Homemade Breadcrumbs
Dry, leftover bread
- Preheat the oven to 300-degrees.
- Break the bread into medium-sized pieces, about 1-2″. Place it into a food processor or blender in small batches and pulse until you have small breadcrumbs.
- Spread the bread crumbs out in a thin, even layer on a rimmed baking sheet. Place in the oven.
- Bake, stirring occasionally, for 15-20 minutes, until bread crumbs are slightly toasted and completely dry. You could also turn the oven off, and let the crumbs dry out completely in the oven.
- Remove from the oven and let the breadcrumbs cool completely. Add spices or seasonings, if desired.
- Transfer to a storage bag or container. Store in the pantry or freezer.
Looking for more delicious ideas for going homemade over store bought?
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Paula says
Great idea…..I am always running out of bread crumbs….now I’ll just make them.
Darla says
I am confused. Why bother to oven dry these unless you need them immediately? I just take the heels of bread or any other extra pieces of bread products that are drying out and pop them in a container in my cupboard (without a cover) and let them air dry. When I need bread crumbs I just stick these in the Vita-Mix.
Emily from Frugal Living NW says
I used to do it this way, but I hated dealing with the rock-hard bread. It was so loud in my food processor! It also broke into uneven crumbs that took longer to pulse. Your Vitamix is probably more powerful so that would work. I just prefer working with the dry, soft bread and having breadcrumbs on hand and ready to go.
Natasha says
How long do the bread crumbs keep in a plastic bag in the pantry or in the freezer?
Emily from Frugal Living NW says
According to the great Martha Stewart, breadcrumbs will keep for 3 months in the freezer. I would say double that, but you *might* notice a decrease in freshness. In the pantry, at least 1 month.
tia says
Can’t wait to try it. Hope this isn’t a stupid question, but how long will the breadcrumbs keep after you make them?
Thanks
Emily from Frugal Living NW says
I’ve had a jar in the pantry for a couple months now, and they still look fresh! The important part is to make sure the breadcrumbs are completely dry or they will mold.
Teri says
I have also done this with day old everything bagels. All kinds of seasoning right there.
Renee says
Perfect timing! I was just about to look up how to do this and saw it here instead. I keep bits of old bread that don’t get eaten fast enough in the freezer for this very purpose.
Shelly says
Thanks for this post! I’ve never made my own bread crumbs before and would like to start.