How to Make Breadcrumbs from Scratch

Have you tried making homemade breadcrumbs yet? It’s so quick and simple to prepare it from scratch; you’ll surely wonder why you have not done so earlier!

(*This post contains some affiliate links)

I started making homemade breadcrumbs when I saw my mother-in-law doing the same thing.

To reiterate her philosophy, it’s one of those things that’s not worth buying at all — because it’s so easy to make your own.

WHAT YOU NEED TO MAKE HOMEMADE BREADCRUMBS

Any old bread — that is all you need.

As you can see, for this recipe, I used Italian Brioche.  This type of brioche has a bit of sweetness in it.  But the result, especially when you add other seasonings to it, is my all-around breadcrumbs when cooking.

Alternatively, a regular loaf of white bread will always give you an excellent result.

The key thing is that the bread should be at least a couple of days old — the drier the bread, the better it is.

HOW TO MAKE YOUR OWN BREADCRUMBS

Start by preheating your oven to 180°C (350°F).

Using your hands, break the bread into chunks and place them in a food processor or stand blender (photo 1).

Do this in batches when the food processor gets too full.

Process until you get your preferred texture for the crumbs (photo 2).

Transfer them into a baking tray lined with a baking paper and distribute evenly with your hands (photo 3).

Place the tray in the lower part of the oven until the crumbs are completely dry or its color has slightly darkened (photo 4).

Shake or mix the crumbs and place it back in the oven to dry the whole tray evenly.

Set aside to cool and store properly.

I DONT HAVE A FOOD PROCESSOR. CAN I STILL MAKE FRESH BREADCRUMBS?

Absolutely.

Place the chunks of bread in a Ziplock bag and start pounding or rolling with your rolling pin. 

If you have a meat tenderizer, then you can start with that and then use the rolling pin afterward.

Either way, having a food processor or a blender is not a must.

TIPS ON TO KEEP IN MIND WHEN MAKING FRESH BREADCRUMBS

• If the bread is already dry, you can skip placing them in the oven. Just leave them out for a longer period and then store them properly.
• Feel free to add your favorite seasoning on these homemade breadcrumbs, depending on what your dish calls for. Adding different types of dried herbs is an option, plus salt and pepper, of course.
• When you store them in the freezer, make sure you write the date on the bag to help you remember.

HOW LONG CAN I STORE THEM?

I normally keep some of mine in a tight container for about three weeks – in a cool place, but not inside the refrigerator.

The rest, I put them in a sealed bag and place them in the freezer for about three months. 

However, let me highlight that the length of time you can keep breadcrumbs out of the refrigerator depends on how warm your place (or your part of the world) is.

Stockholm, where I reside, is definitely NOT a warm place.

FOR IDEAS ON HOW TO USE HOMEMADE BREADCRUMBS, CHECK OUT THESE POSTS:

• Roasted Fennel with Parmesan & Cream
• Swedish Apple Crumble
• Neapolitan Eggplant Meatballs (Polpette di Melanzane)
• Swedish Salmon Burger with Lemon Yogurt Sauce
• Finnish Ground Beef & Cabbage Casserole

OR IF YOU WANT MORE KITCHEN GUIDES, THEN HEAD STRAIGHT TO MY HOW-TO COLLECTION!