A step-by-step guide to making homemade breadcrumbs, including the best types of bread, gluten-free options, and how to use and store them. Just 1 ingredient and 25 minutes required!
If using frozen bread, defrost it in the microwave or let thaw at room temperature, then press out excess moisture using a clean dish towel or paper towel.
Tear the bread into small pieces or finely chop and place on a bare baking sheet in a single layer (use more baking sheets if needed). Bake for 10 minutes, then toss and bake for another 5-15 minutes until fully dry and firm to the touch. Bake time will depend on the moisture content, type, and age of the bread. Gluten-free bread tends to be more dry, requiring a shorter baking time.
Transfer the dry bread to a food processor or blender and pulse/blend until only small crumbs remain. If you don’t have either, there are a couple workable but messier options — you can place the bread in a tall jar and pulse with an immersion blender or add the bread to a plastic bag, seal, and use a rolling pin to break up the bread into small pieces.
ITALIAN HERB (optional): Add Italian herb seasoning, garlic powder, and salt and pulse/blend again. Or, add to a bowl and stir.
Let cool fully before transferring to an airtight container. They will keep at room temperature for up to 1 week or in the freezer for up to 3 months.
Notes
*Nutrition information is a rough estimate calculated with white bread and without optional ingredients. 1 serving (1/4 cup) breadcrumbs will have the same nutrition as ~1 slice of whichever bread you’re using.