Homemade Bread Crumbs
Homemade bread crumbs are so easy to make, there’s no reason to buy them. You’ll save money and with my whole wheat recipe, you’ll have healthy, high fiber crumbs whenever you need them. Look for 100% whole wheat bread and make sure it’s fresh. (Stale bread makes stale crumbs.) I freeze dry bread crumbs for months! - Jenny Jones
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: About 1 cup
Ingredients:
- 3-4 slices of whole wheat bread
Instructions:
- Preheat oven to 300° F.
- Cut bread into 1/2-inch pieces.
- Spread on ungreased baking sheet.
- Bake for 30 minutes, turning over once. If bread is not completely dry return to oven, checking until completely dry. Do not brown the bread, just dry it.
- Let cool and spin in food processor until you have fine crumbs.
- Use plain or add your favorite dry spices while spinning.
- Keep refrigerated or freeze for extended period.
Note: To make fresh bread crumbs, cut or tear the same fresh bread into pieces and pulse in food processor to the crumb size you like, about 20-30 seconds. If you dry those pieces in the 300° oven for 6 to 8 minutes... you'll have Panko!
Thank you for this simple recipe. I was horrified to find out that my store bought bread crumbs had high fructose corn syrup so I threw it out and found your recipe. I love knowing exactly what’s in my food so I’m excited about this new discovery.
Can I mix in a few slices of multigrain bread?
are those good for making breadcrumbs?
I have used pretty much any bread I make for crumbs. Some recipes ask for fresh crumbs so when I am at the end of a loaf and it’s not as fresh as it once was, I whiz it in my food processor the freeze some. If you taste fresh crumbs at 300 F for 6-8 minutes you now have panko crumbs. You can make them whole wheat or whatever you have on hand. Happy bread crumbing! 😁
Thank you very much. Here I was all this time tearing up bread with my hands finely to make breadcrumbs when I could have been blending them. This will no doubt save me a lot of time.
Love this recipe. Will never buy expensive bread crumbs again.
Thanks for the recipe
Thank for the recipe I will be making bread crumbs from now on
Hi Jen!
Hope you don’t mind my submitting a torte recipe I make using your bread recipe for the crumbs. Don’t expect or care if you don’t publish it. Suspect you probably may have something akin to it? The fatter version uses 5 yolks and 1 cup of sugar, but maybe you make it even lighter? Anyway, here it goes:
Walnut Torte–a little lighter
Ingredients
2 cups walnut crumbs 5 eggs, separated (use only 2 of the yolks)
1 cup plain bread crumbs ¼ tsp almond extract (optional)
¾ cups sugar 1 tsp vanilla
1 tsp baking powder Pinch of salt
Preheat oven to 325°. Spray or lightly butter two 8-inch round cake pans and flour very lightly. Line the inside bottom of the pans with parchment paper. Cake comes away from the pan walls slightly when it’s done. Beat the 2 egg yolks until light in color. Beat in the almond extract and slowly add the sugar continuing to beat until well blended. Stir in the walnuts, bread crumbs, baking powder, and vanilla, mixing well. Beat the remaining five egg whites until foamy. Add the pinch of salt, and continue to beat until stiff. Gently stir in a third of the whites into the batter then carefully fold in the remaining whites. Spread the mixture into the prepared pans and bake 35-45 minutes. Cool cake in pans 5-10 minutes before turning out onto racks. When the torte is completely cooled I spread Jenny’s, your, vanilla custard between the layers and pipe some of it in rosette shapes on top. OMG! Yum!
Wow, this sounds really good!! A must try!
Jenny,
Thanks for the recipe and video for making bread crumbs. I will be making bread crumbs soon.
Nancy