How to Make Breadcrumbs: A Complete Home Cook’s Guide

Name: How to Make Breadcrumbs: A Complete Home Cook’s Guide
Ingredients: Stale Bread: Any variety will do—baguettes, sandwich bread, sourdough, rustic loaves.; Food Processor, Blender, or Grater: For blitzing bread into crumbs.; Baking Sheet: For drying, if making dried breadcrumbs.; Oven (optional): For quick drying.; Airtight Storage Container: For keeping breadcrumbs fresh.

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Ingredients

Instructions

Transform stale bread into a pantry essential: learn to make fresh and dried breadcrumbs, plus creative ways to use them.
By Medha debCreated on Nov 3, 2025
Use slightly stale bread for best results—it’s easier to break down than fresh, squishy bread.
If your bread is very fresh, let it sit uncovered for a couple of hours or pop slices in a low oven (about 250°F) for 10–15 minutes to dry out slightly.
Tear or cut bread into manageable pieces.
Place pieces in a food processor or blender. Pulse until you reach your desired crumb texture, from coarse for gratins to fine for delicate coatings. A box grater works well too for a more rustic crumb.
Fresh breadcrumbs are ready to use right away or can be stored in the refrigerator for up to a week.
Preheat your oven to 300°F (150°C).
Spread torn bread pieces in a single layer on a baking sheet.
Bake for 10–15 minutes, stirring once or twice, until bread is dry and lightly golden but not browned.
Allow bread to cool completely before adding to a processor or grating to create crumbs.
Dried breadcrumbs keep well for up to a month in an airtight jar or freeze for longer storage.