We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice or tear the bread into small chunks. If using crusty sourdough, aim for uniform pieces so they dry evenly.
Pulse in a food processor until fine for breading or coarse for toppings, depending on preference.
Spread on a baking sheet and bake at 300F (150C) for 25-30 minutes, until dry and crisp but not browned. Let cool completely.
Optional: pulse again in the food processor for a finer crumb. Some breads, like sourdough, have a tough crust and are hard to get to the right texture on the first pass.
Want to keep this recipe for later? We can email it to you!
Bake low and slow to remove moisture without burning. The gentle heat gives you crisp, dry crumbs that stay light and flavorful.
To flavor them, add the breadcrumbs to a pan with melted butter and olive oil along with your favorite seasonings or aromatics, such as garlic.
Keep plain breadcrumbs dry and season just before using for maximum flavor.
Can I use any type of bread for breadcrumbs?
Yes, sourdough, baguette, or sandwich bread all work well for making breadcrumbs.
How should I store homemade breadcrumbs?
Store in an airtight jar at room temperature for up to 1 week, or freeze for up to 3 months and thaw before use.
How can I make seasoned breadcrumbs?
Add breadcrumbs to a pan with melted butter and olive oil, along with your favorite seasonings or aromatics, such as garlic.
What texture should the breadcrumbs be?
Pulse in a food processor until fine for breading or coarse for toppings, depending on preference.
What is the best way to dry the bread?
Bake at 300F (150C) for 25-30 minutes until dry and crisp but not browned.
