How to Make Bread Crumbs
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
12 servings (1/4 cup each)
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Calories
56 kcal
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Cuisine
American
How to Make Bread Crumbs
Description
This guide explains how to create fresh bread crumbs by pulsing torn white bread pieces in a food processor, adjusting pulse time for desired crumb size. For toasted crumbs, bake these in a single layer at 300 degrees until dry and golden, stirring occasionally. Fried breadcrumbs are made by sautéing crumbs in olive oil or butter until crisp and golden, ideal for garnishing dishes.
For panko-style crumbs, crusts are trimmed before processing, yielding a coarser texture. Homemade crumbs provide flexibility for seasoning with Italian, Greek, Cajun, or garlic blends, or additions like parmesan, herbs, or bacon bits.
Storing homemade bread crumbs requires airtight containers or freezer bags. Fresh plain crumbs keep about a week at room temperature or three months frozen, while seasoned crumbs with cheese or herbs should be refrigerated and used within a week. Toasted or dried crumbs keep longer at room temperature.
This method helps minimize leftover bread waste and offers control over crumb texture and seasoning to suit various recipes.
Ingredients
- 4 lices white bread torn into 2-inch pieces, or more as needed (4 slices = about 3 cups crumbs, firm-textured
For frying breadcrumbs:
- 3 tbsp olive oil or butter (I like 1 tbsp. fat per cup of crumbs)
Instructions
To make fresh breadcrumbs:
- To a food processor, add torn bread pieces (work in batches if necessary). Pulse 3 or 4 times to break up the bread, then let the machine run for a few seconds for coarse crumbs or a little longer for fine crumbs.
To make toasted breadcrumbs:
- Preheat oven to 300 degrees. Add ground breadcrumbs to rimmed baking sheet in a single layer.
- Bake until dry and toasted, 15 to 30 minutes, depending on how finely they are ground (I bake mine for 20 minutes). Stir after 10 minutes to break up any clumps.
To make fried breadcrumbs (for garnish):
- In a large skillet over medium heat, add olive oil until shimmering (or butter until foaming). Add ground breadcrumbs and stir until golden and crisp, about 3 to 5 minutes. Use immediately.
To make panko-style breadcrumbs:
- Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup. Trim the crusts off bread but do not tear into 2-inch pieces.
- Add crustless bread to prepared baking sheet in a single layer. Bake until bone-dry but NOT TOASTED, about 10 minutes.
- Transfer to a food processor and pulse until finely ground, or grate on a box grater.
Notes
- Save leftover bread ends and chunks in the freezer to make large batches of bread crumbs all at once.
- For hand-made crumbs without a processor, place toasted bread in a sturdy plastic bag and crush with a rolling pin, then store in a sealed container.
- Approximately one slice of sturdy white sandwich bread yields about ¾ cup breadcrumbs; four slices make around 3 cups.
- Add 1½ to 2 teaspoons of seasoning per cup of breadcrumbs to create flavored crumbs, such as Italian or Cajun blends.
- Store fresh plain bread crumbs at room temperature for up to one week or freeze for up to three months.
- Seasoned breadcrumbs containing cheese or herbs should be refrigerated and used within one week for best quality.
- Dried or stale breadcrumbs can be stored at room temperature for up to one month or frozen for three months.
- Panko-style bread crumbs have an indefinite shelf life when stored at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1/4 cup each)
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 56kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 49mg | 2% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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