Homemade Bread Crumbs have better, fresher flavor, they make for less waste and there are countless ways to use them! It's a super simple DIY project that's easily worth the little bit of effort. Recipe makes about 1 1/2 cups fine bread crumbs.
Ready in: 25minutes
4to 5 sliceswhite bread(about 4 to 6 oz depending on density of bread. See notes for double recipe)
Optional Italian Seasoning
Preheat oven to 275 degrees.
Tear bread into small pieces (or cut into cubes), then transfer to a 7-cup or larger food processor. If you have a smaller food processor you can just work in batches.
Blitz bread into fine crumbs in food processor, this will take about 30 to 60 seconds.
Pour crumbs out onto a rimmed 18 by 13-inch baking sheet and spread into an even layer. Wiggle pan to help level.
Bake in preheated oven 8 minutes. Remove from oven and toss, then spread into an even layer again.
Continue to bake until bread crumbs are thoroughly dry and crisp, about 7 - 12 minutes longer.
If making Italian seasoned bread crumbs then toss in the Italian seasoning and 3/4 tsp garlic powder after removing from oven.
Let crumbs cool then store in an airtight container, Keep at room temperature up to 2 weeks, in the fridge up to 1 month, or in the freezer for up to 3 months.
If you'd like crumbs to be even finer you can rub cooled handfuls between palms (if they aren't too jagged) or re-blitz in a food processor.
Notes About Bread
You can use many different types of bread here: Italian or French bread, sourdough, hearty sandwich bread, whole wheat bread.
You can even use leftover buns and rolls. My personal favorite is to use leftover slices of La Brea's Italian loaf.
Bread does not have to be stale (a day or two old), I've had success with this method using fresh bread but I do prefer to use leftover bread that's about to go bad for less waste.
Double Batch (about 2 cups)
Position oven racks in upper and lower 1/3 of the oven and preheat oven to 275 degrees.
Use 8 - 10 slices of bread (8 to 12 oz depending on density of bread).
Pulse torn bread in two batches in 7-cup or larger food processor.
Spread each batch out evenly on a separate 18 by 13-inch baking sheet.
Bake on upper and lower racks 10 minutes. Remove, toss and spread even again.
Return racks to opposite rack they were on prior.
Continue to bake about 10 to 15 minutes longer until thoroughly dried.