Homemade Breadcrumbs
The perfect way to use up leftover bread! These homemade seasoned breadcrumbs are incredibly easy to make and so much better than store-bought. Simply blitz any leftover bread into fine crumbs, bake until completely dried and crispy, then toss with olive oil and a blend of Italian-inspired seasonings. They're perfect for breading chicken, topping pasta, adding to meatballs, and so much more!
Homemade Breadcrumbs
Ingredients
- 1 loaf or approximately 8–10 cups leftover bread, torn into pieces
- 1–2 tablespoons olive oil, divided as needed
- Salt, to taste
- Black pepper, to taste
- Dried parsley, to taste
- Dried basil, to taste
- Dried oregano, to taste
- Paprika, to taste
Instructions
- 1
Add your leftover bread to a food processor or high-powered blender. You can use fresh bread, stale bread, or a combination of whatever you have on hand. Blitz until you have fine, uniform breadcrumbs.
- 2
Lightly drizzle olive oil onto two large baking sheets. Use a paper towel to spread the oil into a thin, even coating across the surface.
- 3
Divide the breadcrumbs between the two baking sheets, spreading them into an even layer. Using two trays helps prevent overcrowding and allows the breadcrumbs to dry out evenly.
- 4
Place the trays in a 250°F oven for approximately 15 minutes, stirring halfway through if needed. The breadcrumbs should be crunchy to the touch, almost completely dry, and just beginning to take on a little color. You want to remove as much moisture as possible to help prevent them from molding during storage.
- 5
Remove the trays from the oven and generously season the breadcrumbs with salt, black pepper, dried parsley, dried basil, dried oregano, and a little paprika. Toss everything together until the seasonings are evenly distributed.
- 6
Return the trays to the oven for another 10–15 minutes, or until the breadcrumbs are completely dry, golden, and extra crunchy.
- 7
Remove from the oven and allow the breadcrumbs to cool completely before transferring them to an airtight container.
Lauren's Note
- Use whatever bread you have! This is a great way to use up leftover bread scraps, ends, rolls, or stale bread. You don't need to throw anything away.
- Don't skip the second bake. Adding the seasonings and returning the breadcrumbs to the oven helps everything come together while making sure they're nice and crunchy.
- Keep an eye on the color. You want lightly golden breadcrumbs, not dark or overly toasted ones.
- Make sure they're completely cool before storing. Any trapped heat or moisture can create condensation in your storage container.
- Adjust the seasonings to your taste. I love a classic combination of parsley, basil, oregano, salt, pepper, and paprika, but you can easily customize these.
Frequently asked questions
Absolutely! Fresh bread works just as well as stale bread. Since you're drying the breadcrumbs in the oven, either will work.
Once completely cooled and dried, store them in an airtight container in a cool, dry place. For longer storage, keep them in the refrigerator or freezer. Always check for any signs of moisture or spoilage before using.
So many things! They're perfect for breading chicken cutlets and tenders, making meatballs, topping baked pasta, adding crunch to casseroles, or sprinkling over vegetables.
