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Learn the basic steps for making crisp and savory homemade breadcrumbs from scratch. Made simply with good-quality fresh bread, herbs and olive oil, these coarse-textured crumbs add a finishing touch of toasty crunch to a huge array of recipes. And they’re soooo snackable right out of your hand!
You might never imagine that out of all the best pantry staples in your kitchen, homemade breadcrumbs could be life-changing. That means you must try them!
The best part is that you don’t need to wait days for a loaf of bread to get stale — you can make these tasty dried breadcrumbs from scratch with fresh bread.
Leave those those powdery canned crumbs behind. These crunchy, coarse-textured breadcrumbs take everyday pasta recipes, salads and so much more to the next level.
Best bread for making breadcrumbs
The type of bread you use to make homemade breadcrumbs is really important.
When you think about it, it makes sense that really high-quality bread makes the BEST breadcrumbs! The better the bread, the better your breadcrumbs will taste.
- Use your favorite crusty-style bread, either from a homemade loaf or from a local bakery. Look for a good crust and open, airy structure inside. Dense white sandwich bread isn’t the best choice for these breadcrumbs, as it can easily become gummy.
- Country-style artisan bread
How to make homemade breadcrumbs
- Note that these crumbs aren’t meant to be fine enough to use as a breading — they won’t stick to the food like manufactured breadcrumbs do.
How to use breadcrumbs in recipes
Use freshly toasted breadcrumbs as a finishing touch in so many dishes — try them sprinkled over pasta, salads, roasted vegetables, gratins or just enjoy them as a snack.
Toasted Homemade Breadcrumbs (Made with Fresh Bread)
- 4 ½-inch (200 g) slices fresh sourdough (7-8 ounces total), or other type of crusty bread
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons chopped fresh herbs, such as rosemary, thyme, oregano or 1 teaspoon dried herbs
Yield: About 1 cup
- Preheat the oven to 400 (200C) degrees
- Brush the bread slices on both sides with the olive oil. Arrange them on a baking sheet.
- Put the baking sheet in the oven to toast the bread for 5 minutes. Flip the slices over and toast 5 more minutes.
- Remove the bread to a cutting board and let them cool a few minutes. When they feel cool enough to touch, cut into approximately ½-inch cubes. Spread the bread cubes in one layer on the baking sheet. Lower the oven temperature to 300 degrees.
- Put the baking sheet back in the oven 10-12 minutes, stirring them around halfway through, until are golden brown and feel dry. Cool 10 minutes.
- Transfer the bread cubes to a food processor. If you like, add the herbs to make seasoned breadcrumbs. Pulse to form crumbs about the size of small pebbles — it's okay if some of the crumbs are larger than others (they're rustic!). Try not to pulverize the crumbs to a powdery dust.
- Transfer the breadcrumbs to a sealed container. They'll keep 1 week at room temperature. 1 month refrigerated and 3 months in the freezer.
Karen’s Notes and Tips
- Best types of bread for breadcrumbs: Use your favorite crusty bread such as sourdough, ciabatta or country-style, either from a homemade loaf or from a local bakery. Look for a good, sturdy crust and open, airy structure inside. Dense white bread such as sandwich bread isn’t recommended because the crumbs can be too gummy.
- Use a larger baking sheet or multiple ones to double or triple the recipe. Process the crumbs in batches, depending on the size of your food processor.
- Make breadcrumbs without a food processor: Put the dry, toasted bread cubes in a heavy-duty plastic zipper bag (or double them up). Bash the cubes using a potato masher until the bread is broken into crumbs.
- These crumbs aren’t meant to be used for breading or deep-frying because their texture isn’t fine enough.
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.