May I implore you, nay, beg you to forgo store-bought breadcrumbs and make your own? It is too simple not to. Take any bread at all — I mean your favorite kind, rolls the pizza place sent you with your salad, the crusts off your kid’s sandwich — leave it out overnight and pulse it in the food processor the next morning: instant breadcrumbs that will put that sawdust in a can to shame! In a rush? Fresh bread grinds up well, too, whether or not you toast it first. Planning ahead? Make a lot and keep it in the freezer. Breadcrumbs, at the ready!
6 comments on how to make your own breadcrumbs
I even make some out of leftover (homemade) cornbread because as much as I love cornbread my husband and I just cannot eat a whole 8×8 pan’s worth. After drying & pulsing, I store in the freezer in a separate container from the regular breadcrumbs, and then, depending on the recipe, combine with plain pankos or the like.
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Ooooh I love my homemade breadcrumbs! I toast my bread @ 300 until golden before pulsing- I like the toasted flavor and not having to wait for the bread to dry :)
When you list “fresh bread crumbs” in a recipe do you mean fresh bread that has been crumbed or homemade bread crumbs (i.e. dry or toasted bread that has been blasted in the food processor)?
Hi! I am late to making my own breadcrumbs but was wondering how long do breadcrumbs keep for? Are they best stored in the freezer?
You definitely can. They keep for a long time but are more likely to taste stale after a month or two than they will actually go bad.