Make homemade breadcrumbs easily with any bread on hand!
Course: Pantry Staple
Keyword: breadcrumbs, pantry staple
Author: Mikayla M
Wide wire mesh sieve
Bread*(As much as you like)
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.
*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.