Learn how to make deliciously seasoned homemade bread crumbs from leftover bread with this simple, old-fashioned method.
Homemade Italian Bread Crumbs
Homemade bread crumbs are one of those simple kitchen staples that cooks have been making for generations. In mid-century America, throwing away stale bread would have seemed wasteful to many families, especially those who remembered the Great Depression and wartime rationing. Instead, leftover slices and heels of bread could be dried, crushed into crumbs, and saved for another meal.
While you can easily grab a can of bread crumbs at the grocery store today, making your own is still just as simple, economical, and practical as it was back then. It’s a great way to use up bread and you know exactly what goes into them (no weird additives or preservatives!)
Homemade bread crumbs can be used in almost any recipe that calls for store-bought canned bread crumbs. They work well for breading chicken or fish, topping casseroles and baked pasta, binding meatballs or meatloaf, and adding a crispy topping to vegetables.
Ingredients
- Cubed White Bread (about 6 slices)
- Italian Seasoning
- Garlic Powder
- Onion Powder
- Salt
Full ingredient amounts and instructions available in the printable recipe card at the bottom of the post.
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Helpful Kitchen Tools
Instructions
To Prep: Preheat the oven to 300 degrees Fahrenheit.
- Chop – Place bread cubes in a food processor and chop for about 20-30 seconds (you may need to help it along every 10 seconds or so). You’re looking for a crumb size slightly larger than your finished desired consistency, since the bread crumbs will shrink a bit after baking.
- Bake – Spread the crumbs on an ungreased standard baking sheet and bake for 5 minutes.
- Stir and Bake More – Stir the crumbs around, bake more 5 minutes, stir again. Bake for a final 5 minutes, then remove pan from the oven. Allow the crumbs to cool on the pan for 10 minutes.
- Add Flavor – Combine the cooled bread crumbs and seasonings in a medium mixing bowl and gently stir until coated.
Prep Tips:
- Yield – About 2 Cups
- Storage – Keep your homemade bread crumbs in an airtight container or zip-top bag. If the bread crumbs are completely dried, they can be kept in a cool, dry pantry for about 1–2 weeks or refrigerated for up to 1 month. For longer storage, freeze homemade bread crumbs in a freezer-safe container or bag for up to 3 months. You can use them straight from the freezer in most recipes. Be sure the bread crumbs are completely cool and dry before storing, since any remaining moisture can cause them to spoil or develop mold more quickly.
- Bread – Regular white sandwich bread works great, but any white bread, including gluten-free, can be used. Because moisture levels vary by brand and type, the exact yield from 4 cups of bread may vary slightly.
Try Your Homemade Bread Crumbs In These Recipes:
Homemade Italian Bread Crumbs Recipe (Printable Recipe Card)
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Homemade Italian Bread Crumbs
Equipment
- Baking sheet
- Food processor
Ingredients
- 4 Cups Cubed White Bread about 6 slices
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Place bread cubes in a food processor and chop for about 20-30 seconds. Stop when you have a crumb size slightly larger than your desired consistency, since the bread crumbs will shrink a bit after baking.
- Spread the crumbs on an ungreased standard baking sheet and bake for 5 minutes.
- Stir the crumbs around, bake more 5 minutes, stir again.
- Bake for a final 5 minutes, then remove pan from the oven. Allow the crumbs to cool on the pan for 10 minutes.
- Combine the cooled bread crumbs and seasonings in a medium mixing bowl and gently stir until coated.
- Allow to cool and dry completely before storing.
Notes
Nutrition
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