How to Make Breadcrumbs at Home: Fresh and Dried
To make breadcrumbs at home, tear day-old bread into pieces and blitz it in a food processor for fresh, soft crumbs. For dried breadcrumbs, spread the fresh crumbs on a baking tray and bake them at 150°C (130°C fan) for 10 to 15 minutes, stirring now and then, until they are dry and crisp. It is a quick, cheap way to use up leftover bread and cut food waste.
Blitz stale bread into crumbs in a food processor. Use them as they are for fresh breadcrumbs, or bake them at 150°C (130°C fan) for 10 to 15 minutes until dry for dried breadcrumbs. Freeze fresh crumbs for up to 3 months, or keep dried crumbs in an airtight jar for about a month.
Key Takeaways
- Day-old bread works best, as very fresh bread turns gummy.
- Fresh breadcrumbs are soft and ideal for binding and stuffing.
- Dried breadcrumbs are crunchy and ideal for coatings and toppings.
- No food processor? Grate frozen or dry bread on a box grater.
- Freeze leftover crusts and turn them into crumbs when you need them.
Fresh vs Dried Breadcrumbs
🍞 Fresh breadcrumbs
Soft and moist. Best for meatballs, burgers, stuffing and bread sauce.
🥨 Dried breadcrumbs
Dry and crunchy. Best for coating chicken, fish and topping bakes.
🌿 Seasoned crumbs
Dried crumbs mixed with herbs, garlic or Parmesan for extra flavour.
🍤 Panko
Japanese-style crumbs made from crustless bread, with a light, flaky crunch.
How to Make Fresh Breadcrumbs
- Choose your bread. White, wholemeal, sourdough and gluten-free bread all work. Bread that is one or two days old is ideal.
- Remove the crusts if you want very pale, fine crumbs. Keep them on for a more rustic texture.
- Tear the bread into chunks about the size of a walnut.
- Blitz in a food processor in short bursts for 20 to 30 seconds, until you have even crumbs.
- Use straight away or freeze in a bag for later.
How to Make Dried Breadcrumbs
- Heat the oven to 150°C (130°C fan), gas mark 2.
- Spread fresh breadcrumbs in a thin, even layer on a baking tray.
- Bake for 10 to 15 minutes, stirring every 5 minutes so they dry evenly.
- Take them out when they are dry and very lightly golden. Watch closely at the end, as they can burn quickly.
- Cool completely, then blitz again for finer crumbs if you like.
Tip: For extra-crunchy golden crumbs, toss them in a teaspoon of olive oil before baking, and bake for a few minutes longer.
How to Make Breadcrumbs Without a Food Processor
- Box grater: freeze the bread for an hour or use very dry bread, then grate it on the coarse side.
- Rolling pin: dry the bread in the oven first, put it in a sealed bag and crush it with a rolling pin.
- Blender: works in small batches. Pulse rather than running it continuously.
How to Make Seasoned Breadcrumbs
Mix 100 g of dried breadcrumbs with any of these:
- 1 tsp dried mixed herbs or Italian seasoning
- 2 tbsp finely grated Parmesan
- ½ tsp garlic powder
- the finely grated zest of 1 lemon
- a pinch of salt, black pepper or smoked paprika
How to Use Homemade Breadcrumbs
| Use | Type of crumb | Example |
|---|---|---|
| Binding | Fresh | Meatballs, burgers, fishcakes |
| Coating | Dried or panko | Chicken goujons, fish fingers, schnitzel |
| Topping | Dried or seasoned | Macaroni cheese, gratins, baked vegetables |
| Stuffing | Fresh | Sage and onion stuffing |
| Sauce | Fresh | Traditional bread sauce |
Breadcrumbs are one of the most common binders in cooking. Our guide on how to stop meatballs falling apart explains how much to use.
How to Store Breadcrumbs
- Fresh breadcrumbs: keep in the fridge for 2 to 3 days, or freeze in a sealed bag for up to 3 months. You can use them straight from frozen.
- Dried breadcrumbs: cool completely, then store in an airtight jar in a cool, dry cupboard for about a month.
- Seasoned crumbs with cheese: keep them in the fridge or freezer rather than the cupboard.
Never use bread that has mould on it, even if you remove the mouldy part, as mould can spread through the loaf.
Frequently Asked Questions
What is the best bread for breadcrumbs?
Day-old white bread or sourdough gives the best results. Very fresh bread is too soft and turns gummy when blitzed.
How long do homemade breadcrumbs last?
Fresh breadcrumbs last 2 to 3 days in the fridge or up to 3 months in the freezer. Dried breadcrumbs keep for about a month in an airtight jar.
Can you make breadcrumbs from fresh bread?
Yes, but lightly toast or dry the bread in a low oven first, so the crumbs do not turn sticky.
How do you make panko breadcrumbs?
Remove the crusts from white bread, pulse it into coarse crumbs and dry them in a low oven without letting them colour.
Can you freeze breadcrumbs?
Yes. Freeze them in a sealed bag and use them straight from the freezer, as they do not need defrosting.
Final Thoughts
Homemade breadcrumbs take only a few minutes and are a great way to use up leftover bread. Blitz day-old bread for fresh crumbs, bake them for dried crumbs, and add herbs or cheese for extra flavour. Keep a bag in the freezer, and you will always have breadcrumbs ready for meatballs, coatings and crunchy toppings.
