After learning how easy it is to make your own Breadcrumbs, you’ll never need the store-bought stuff again.
Breadcrumbs are a staple in my kitchen, and I’m guessing they’re a staple in yours, too. From baked chicken to casseroles, there’s always a reason to keep them on hand. Like most people, I used to buy breadcrumbs from the store. While they work in a pinch, nothing beats homemade. Maybe it’s just in my head, but my day-old bread makes “fresher” crumbs than anything I’d buy at Kroger.
To me, the biggest selling point is that you get to pick the bread. My personal go-to? Sourdough. I’ll also use an Italian whole wheat from my local bakery, and sometimes I’ll even mix breads for a little extra flavor. Speaking of flavor, this recipe is a blank slate (almost literally). The only required ingredient is day-old bread of your choice. Everything else is completely up to you. While you don’t need to, I usually add oregano, basil, garlic powder, and onion powder. If I’m doing a Southern-inspired fried chicken, I’ll go with Cajun spices and an extra pinch of cayenne. All this to say, there’s no wrong way to enjoy your breadcrumbs.
Personally, after I made my own breadcrumbs, I noticed the difference from the store-bought stuff right away. They’re crisper and toasty, and I know this sounds weird, but they actually taste like bread. So the next time you’ve got a stale loaf lying around, don’t toss it. You’re sitting on a culinary gold mine.
Coarse or fine, it’s up to you
Another great perk to making your breadcrumbs is that you get to decide the texture, but be forewarned! There are limits. I once let my breadcrumbs blend for too long and was left with powder. That said, you can certainly let your food processor blend the crumbs until they’re a bit finer if you’re using them for meatballs or chicken cutlets. Though for casseroles and baked pasta, I’d stick with a coarser texture—thicker crumbs tend to brown better and stay crunchy. Either way, don’t fall asleep at the proverbial wheel.
How do I store leftovers?
At room temp, your breadcrumbs should stay fresh in an airtight container for up to 1 week. Just be sure to store them in a cool, dry spot. You can also freeze them for up to 3 months in a freezer-safe bag.
Serving suggestions
Homemade breadcrumbs work in so many recipes. I like to sprinkle them over a Creamy Baked Mac And Cheese. And who needs fried chicken when you’ve got these Baked Chicken Tenders? You probably won’t miss the grease, and homemade breadcrumbs make the recipe even more delicious. Or simply stir them into Homemade Meatballs or beef Rissoles, an Australian favorite that runs circles around meatloaf.
Breadcrumbs Recipe
Ingredients
- 4 cups day-old bread cut into 1-inch cubes
Instructions
- Set the oven rack in the center and preheat to 300°F.
- Spread the bread cubes evenly on a baking sheet. Bake for 10 to 20 minutes or until the cubes are dry. Let them cool for about 10 minutes and then transfer to a food processor.
- Pulse until you reach a coarse crumb texture. Avoid over-processing for the best texture.
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