Making homemade breadcrumbs is faster and simpler than you might think — and the flavor and texture far surpass store-bought. Once you try them, you’ll likely never go back.
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Breadcrumbs likely trace back to southern Italy, where bread was used as an economical addition to dishes when cheese was scarce. I, however, love cheese — so rather than replacing it, I often combine breadcrumbs with cheese for added texture and flavor.
Watch a short demonstration:
🍞 Slice the bread
This recipe works with almost any bread. I prefer a baguette that’s a few days old — stale enough to dry but not rock-hard. Preheat your oven or toaster oven to 200°F (95°C). While it heats, slice the bread into pieces about 3/4 inch thick.
⏲️ Bake it
Arrange the slices in a single layer on a baking sheet and bake for 30–50 minutes, depending on how stale the bread is. You want the pieces completely dry and crisp, not browned or burnt.
⭐ Make crumbs!
Break the dried bread into chunks and transfer them to a food processor. If you like, add dried herbs such as oregano, thyme, or parsley for extra flavor.
Pulse the processor until the crumbs are coarse and even — I aim for pieces about the size of uncooked rice for a good balance of crunch and coverage. That’s it, you’re done.
Tip: If you don’t have a food processor, place the dried bread in a sturdy plastic bag and crush it with a rolling pin. It’s quick, effective, and oddly satisfying.
Use these homemade breadcrumbs for coating schnitzel or chicken, sprinkling over casseroles, or as a crispy topping for macaroni and cheese. They add texture and taste in dishes where store-bought crumbs often fall short.
Store any unused breadcrumbs in a resealable bag in the refrigerator for up to one month, or freeze them for up to three months. Frozen crumbs thaw quickly and can be used straight from the freezer in most recipes.
Did you make this Homemade Breadcrumbs recipe? Let us know in the comments below!
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