Transform leftover sourdough bread into delicious homemade breadcrumbs, with just 10 minutes hands on time and minimal effort.
Breadcrumbs. Toasty bits of day old bread, seasoned or plain, offer much ample support to meatballs, add crunch to salads and make glorious, flavorful toppings when seasoned Italian-style. Let’s face it: Where would we be without them?
Making breadcrumbs at home is one of the easiest things you can do. It’s practical, cost effective and you hardly need a recipe; just 10 minutes of hands on time and the rest is done in the oven.
Breadcrumbs At a Glance
- Cube fresh or day old bread.
- Process in a food processor or high-powered blender.
- Bake @ 300˚ F (150˚ C) up to 15-30 minutes or until crispy.
- Season Italian-style with dried garlic, onion, oregano, parsley and Pecorino Romano cheese
- Store in the fridge or freezer until ready to use.
What Bread is best?
The whole idea behind breadcrumbs is to use whatever you have. There’s nothing fancy about this.
Sourdough bread is obviously my top pick; the flavor adds extra tang and depth. Additional favorites include this Easy Sourdough Sandwich Bread (I freeze the crusts my kids discard) and for some whole grain goodness, this Light Whole Wheat Sourdough Bread.
But again, be frugal and use whatever you have. Store bought or homemade will work.
- Breadcrumbs can be chunky or fine; it depends on your preference. For a super fine texture, process the crumbs again after baking.
- Use the crust. If it’s dark and golden brown- even better. You’ll enjoy the added flavor.
- Freeze the breadcrumbs. They will last indefinitely. Store in a quart container, shallow rectangular container or zip-top bag.
- Choose Pecorino Romano cheese (don’t skip it). If making seasoned breadcrumbs (see variation below) this adds another layer of distinct flavor. I prefer Pecorino over Parmesan cheese, which can also be used.
Variation: Italian-style Seasoned Breadcrumbs. For every 1 lb (450g) of breadcrumbs, add 1 teaspoon each dried garlic powder, dried onion powder, fine sea salt, 2 tsp dried oregano, 1 tbsp dried parsley and 1/4 cup cheese. That’s my ratio for a well balanced flavor. In my opinion, using bottled Italian seasoning blend is too strong.
So, what do you think? Would you make breadcrumbs at home? I’ve learned that once you have a stash on hand, you’ll be more inspired to use them (try with chicken cutlets and stuffed peppers!). Plus, if you’re making the seasoned kind, it’s so much healthier than store bought.
Comment below with your thoughts, tips and personal recipes!Print
Transform leftover bread into delicious homemade breadcrumbs, with just 10 minutes hands on time and minimal effort. I like using sourdough bread, but any bread will do. Breadcrumbs can be stored in the freezer for up to 3-6 months.
1 lb. (appx. 450 g) fresh or day old bread (sourdough, baguette, focaccia etc)
Italian-style Seasoning (optional)
- 1 tsp dried garlic powder
- 1 tsp dried onion powder
- 1 tsp fine sea salt
- 2 tsp dried oregano
- 1 tbsp dried parsley
- 1/4 cup (30 g) ground Pecorino Romano or Parmesan cheese
- Preheat your oven to 300˚ F (150˚ C). Grab (2x) rimmed baking sheets.
- Cut the bread into small cubes, including the crust, about 1-inch in size.
- Add the cubes to a food processor or high-powdered blender (you will need to work in batches). Process until fine crumbs form. Note: if you cannot get the crumbs small enough at this stage, you can process them again after baking.
- Divide the crumbs over the (2x) sheet pans in one even layer.
- Bake for 15-30 minutes, stirring once, or until the crumbs are crispy. Bake time will vary depending on bread type and freshness.
- Remove the breadcrumbs from the oven. Allow to cool.
- At this point, you can either keep the breadcrumbs plain or season, Italian-style (my preference). Add the dried garlic, onion, salt, oregano, parsley and cheese; mix well.
- Portion the cooled breadcrumbs into containers or a zip-top bag and freeze until ready to use.
Keywords: homemade, sourdough bread, breadcrumbs, Italian, seasoned bread crumbs