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