Homemade Breadcrumbs

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If you’ve ever reached for breadcrumbs mid-recipe and realized the container is mysteriously empty… this Homemade Breadcrumbs recipe is about to become your new kitchen habit. It turns leftover bread into golden, flavorful crumbs that taste fresher, toast better, and give every dish a little extra personality. You control the texture, the seasoning, and the flavor, which means better results every single time. Once you make breadcrumbs this way, store-bought starts feeling like a backup plan.

Ingredient Notes

• Day-old bread – White, whole wheat, sourdough, or baguette all work beautifully. Slightly stale bread dries faster and blends into lighter crumbs.
• Olive oil (optional) – Adds richness and helps the crumbs toast into a deeper golden color.
• Salt – Brings out flavor, especially helpful if using plain sandwich bread.
• Garlic powder – Adds subtle savory depth without overpowering recipes.
• Italian seasoning – Great for pasta toppings, casseroles, or breaded chicken.

How to Make Breadcrumbs

Making breadcrumbs is surprisingly quick and mostly hands-off. You dry the bread, blend to your preferred texture, then toast lightly for extra flavor. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

Step 1: Preheat Oven + Prep Bread

Preheat oven to 300° F. Cut bread into cubes and spread evenly on a baking sheet.

Step 2: Dry the Bread

Bake 10 to 15 minutes, flipping once, until fully dry but still pale. Cool completely before processing.

Step 3: Pulse Into Crumbs

Transfer cooled cubes to a food processor. Pulse until fine or coarse depending on how you plan to use them.

Pro Tip: Don’t have a food processor? No problem. Place dried bread in a zip-top bag and crush with a rolling pin.

Step 4: Season + Toast (Optional)

Toss crumbs with olive oil and seasonings, then return to the oven for 5 minutes to lightly toast.

Recipe Tips for Success

• Use bread that feels slightly firm for quicker drying.
• Cool bread completely before blending so steam doesn’t create clumps.
• Pulse in short bursts for better texture control.
• Stop early for coarse crumbs used as toppings.
• Toast seasoned crumbs briefly to lock in flavor.

What to Serve with Breadcrumbs

• Baked Ziti – Sprinkle breadcrumbs on top for a golden, crisp finish that contrasts the creamy pasta.
• Chicken Parmesan – Homemade crumbs create a lighter, crunchier coating.
• Mac and Cheese – Adds texture and a buttery toasted topping.
• Stuffed Mushrooms – Breadcrumbs soak up flavor while keeping filling tender.
• Meatballs – Helps bind everything together while keeping the texture soft.

Homemade breadcrumbs are one of those small kitchen upgrades that quietly improve everything they touch. Simple ingredients, big payoff, and suddenly leftover bread feels like a win. The printable recipe card is below. Have a wonderful day, friends!

Homemade Breadcrumbs

Katie Cooksey

Homemade Breadcrumbs are a great way to use up leftover bread and add fresh, toasty crunch to your favorite recipes. Make a batch and keep them on hand for easy, everyday cooking.

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Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course condiment

Cuisine American

Servings 3 cups

Calories 159 kcal

Ingredients

  

1x2x3x

• 6 slices bread any day-old (white, whole wheat, sourdough, or baguette)
• 1 tablesppon olive oil optional, for richer flavor
• 1/2 teaspoon salt optional
• 1/2 teaspoon garlic powder optional
• 1/2 teaspoon Italian seasoning optional

Instructions

 

• Preheat the oven to 300° F.
• Cut bread into cubes and spread evenly on a baking sheet.
• Bake for 10–15 minutes, flipping once, until bread is fully dry but not browned. Let cool completely.
• Place cooled bread cubes into a food processor. Pulse until desired texture – fine crumbs for coating or coarse crumbs for toppings.
• For optional seasoning: Toss breadcrumbs with olive oil, salt, garlic powder, and herbs if you want flavored crumbs.
• Return to the oven for 5 minutes to lightly toast.

Notes

Storage Instructions

Store in an airtight container at room temperature up to 1 week, or refrigerate up to 2 weeks.

For longer storage, freeze up to 3 months and use straight from the freezer as needed.

Nutrition

Calories: 159kcalCarbohydrates: 27gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 653mgPotassium: 89mgFiber: 2gSugar: 3gVitamin A: 7IUVitamin C: 0.1mgCalcium: 76mgIron: 2mg

Keyword breadcrumbs, homemade breadcrumbs

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Variations

• Panko-style crumbs: Pulse less for larger, airy pieces.
• Herb breadcrumbs: Add dried parsley, basil, or oregano.
• Parmesan breadcrumbs: Stir in finely grated parmesan after toasting.
• Whole grain version: Use whole wheat or seeded bread for nuttier flavor.

More Recipes to Try

• Chicken Cordon Bleu
• Baked Salmon
• Zucchini Fritters
• Parmesan Baked Cod

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.