5 from 16 votes
How to Make Breadcrumbs
How to Make Breadcrumbs starts with drying fresh bread slices in a low oven until dry but not toasted, then grinding them to fine or coarse crumbs. This yields homemade breadcrumbs with control over texture and seasoning, suitable for coating, topping, or adding to recipes. Optional seasonings can be mixed in for flavor variation.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
cups
Calories:
227 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 6 lices bread fresh
- seasonings optional
Instructions
- Preheat oven to 300°F.
- Place bread in a pan in the oven to dry, about 10 minutes. Flip and let dry another 5-10 minutes until it is dry to the touch. Do not brown or toast.
- Remove from oven and let cool before turning into breadcrumbs.
- For fine breadcrumbs, places bread in a food processor and pulse a few times to reach desired consistency.
- For coarse breadcrumbs, place bread in a freezer bag and use a rolling pin to crush to desired consistency.
Cup of Yum
Notes
- Store homemade breadcrumbs refrigerated for up to 1 month or freeze up to 4 months.
- Add seasonings like garlic powder, onion powder, and dried herbs to customize flavor.
- To make panko-style crumbs, remove crusts before drying the bread lightly without toasting.
Nutrition Information
Serving
1cup
Calories
227
(11%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
436mg
(18%)
Potassium
153mg
(3%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Calcium
116mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2 cups
Amount Per Serving
Calories 227
% Daily Value*
| Serving | 1cup | |
| Calories | 227 | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 436mg | 18% |
| Potassium | 153mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.