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Homemade Breadcrumbs

Breadcrumbs are used for many things such as a casserole toppings, in meatballs and meatloaf or even ricotta balls. Breadcrumbs you buy in the store are great in a pinch but don’t make food taste as good as homemade which is something I’ve learned I made my first batch. Keep any leftover bread or you can use lightly freezer burnt or fresh bread to grind.

This is made from fresh bread.


5 French bread


  1. Pre-heat oven 250˚F

  2. Cut any bread into slices

  3. Bake until hard and dry turning once

  4. Let bread cool before pulsing through a food processor. The longer the pulse the finer the crumbs will be. If you don’t have a processor, break pieces into smaller chunks and put into Ziploc bag. Use a rolling pin to crush bread into desired consistency.

  5. Store in a container for one month but can be frozen in container or Ziploc bag for six months

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