Homemade Breadcrumbs
Make homemade breadcrumbs easily with any bread on hand!
Servings: 8
Calories: 10kcal
Equipment
- Food processor
- Wide wire mesh sieve
Ingredients
- Bread* (As much as you like)
Instructions
- Preheat your oven to 300°F. Chop or tear your bread into chunks and spread evenly in a single layer on a baking sheet.
- Bake in the middle rack of your oven for 5 minutes. Stir the bread chunks and return to the oven for 5 minutes.
- If bread chunks are dry and crispy, move them to the food processor. (If there is any give or squish left in the bread, return to the oven for 2-3 minute intervals until crispy and dry).
- Pulse until uniform small breadcrumbs form. Dump through a wide mesh strainer into a bowl. This will sift out any larger breadcrumbs and/or any chunks that aren't completely dry.
- If the chunks caught in the strainer have any give or squish, return to the baking sheet and toast another 1 to 2 minutes or until dry. Pulse and combine with other breadcrumbs.
- Store in an airtight container in the fridge for up to one month, or the freezer for up to 6 months.
Notes
*Use any bread - sliced, loaf, flavored. Avoid bread with dried fruit, chocolate, or cheese chunks.
*1 Sheet pan of bread will yield about 1 cup of breadcrumbs. This will vary based upon the density of the bread you choose!
*To make flavored breadcrumbs, add desired seasonings into the food processor with bread chunks before pulsing.
Nutrition
Serving: 2Tbs | Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg