Breadcrumbs are a must in any kitchen, adding texture and flavor to recipes like eggplant meatballs, vegetarian meatloaf, and butternut squash mac and cheese. They can be made from almost any type of bread, including white, whole wheat, sourdough, and even gluten-free varieties, which is a fantastic way to use up leftover or stale bread! You can customize the coarseness of your breadcrumbs from finely ground for a delicate coating to roughly chopped for a rustic, crunchy topping. Homemade breadcrumbs are fresher and tastier than store-bought, and you can also infuse them with herbs, spices, or even Parmesan cheese for added flavor.
How to Make Breadcrumbs
Making breadcrumbs is easy peasy! Just follow these step-by-step instructions for the best results:
Choose Your Bread
I recommend sourdough or French bread since these varieties have the ideal texture for breadcrumbs. If you want super fine crumbs, use options like white bread, hamburger buns, or hot dog buns. The bread doesn’t have to be super stale, but just note that fresher bread may take a bit longer to break down.
Prep the Bread
For a finer breadcrumb texture, you may want to remove the crust. Cut the bread into about 4 cups of cubes, which is the ideal amount for most food processors.
Make the Crumbs
Use a food processor to pulse the bread cubes. A short pulse will give you coarse crumbs, and longer processing makes finer crumbs.
Bake to Perfection
Spread the processed crumbs in a single layer on a baking sheet. Bake them at 300 degrees Fahrenheit for 10 to 15 minutes. Your goal is dried, slightly browned breadcrumbs, so stir them halfway and keep a close eye on them toward the 10-minute mark.
Make Crumbs by Hand
Don’t have a food processor? You can bake the bread cubes at 300 degrees Fahrenheit for 10 minutes or toast them first. Then, crush them with a rolling pin into crumbs. This will result in coarser, more rustic breadcrumbs.
Top Tips
Choose the Right Bread: Opt for bread with a good crust and hearty texture like sourdough or French bread. These break down the easiest and yield robust crumbs! Bread Dryness: Slightly stale bread (1-2 days old) works the best, but fresh bread can also be used. Dry fresh slices in the oven at 300 degrees Fahrenheit for a few minutes before pulsing them into crumbs. Cool Before Processing: If you need to toast the bread before processing it into crumbs, let it cool. This prevents the breadcrumbs from sticking together. Spread the Crumbs Out: Spread the breadcrumbs in a single layer on the baking sheet, and stir them halfway through baking for even drying and to prevent burning. Fineness: For recipes requiring finer breadcrumbs, use softer bread and pulse the cubes for longer in the food processor.
Storing
To properly store homemade breadcrumbs, transfer them to an airtight container or a zip-top bag once they have completely cooled. Store the container in a cool, dry, and dark place, like your pantry, to prevent mold growth and keep the crumbs fresh. For longer storage, you can freeze the breadcrumbs in a sealed bag, where they will stay fresh for up to 3 months. Be sure to label the container with the date to keep track of their freezer shelf life. Thaw frozen breadcrumbs at room temperature before use, or toss them directly into your cooking from frozen for added convenience.
How To Use Breadcrumbs
Breadcrumbs are a staple in so many dishes, bringing both texture and flavor. You can add them to eggplant Parmesan, vegetarian jalapeño poppers, or eggplant Parmesan poppers for a crunchy contrast. Use them as part of the breading in recipes like sticky cauliflower, crispy baked avocado fries, vegan fish and chips, or tofu nuggets. Whatever you decide, homemade breadcrumbs are so easy to make and add to any recipe!
