How to Make the Best Homemade Breadcrumbs

Bread crumbs add texture, color and a crunch that immediately elevates any dish. You can sprinkle these on a dish to take a dinner from drab to delicious. While there are store-bought options out there, you can easily make your own.

Breadcrumbs can come from any kind of bread or roll that can be going stale in the freezer. These breads are great to turn into crumbs.

  • Sourdough
  • French bread
  • Rye
  • Whole wheat or white sandwich bread
  • Leftover hot dog and hamburger buns

Use a food processor to quickly turn any bread into tiny bits. Tear the bread into smaller pieces and then pulse in the processor until the crumbs are coarse. If you have a thicker crust bread like French or sourdough you can also trim the crusts beforehand.

Total time: 10 mins
Yield: 2 cups


  • 4 slices bread, about 2 to 3 cups
  • 2 tablespoons olive oil
  • ¼ teaspoon dried thyme
  • 1 pinch salt
  • 1 pinch ground black pepper


  1. To make breadcrumbs quickly in a food processor, remove the crusts from the bread (if you want to), tear the bread into pieces, and pulse in a food processor until they form coarse crumbs. Pulse longer for finer crumbs.Freeze the crumbs for later or toast them to use within a few days.
  2. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the bread crumbs (either fresh or frozen), thyme, salt, and ground black pepper. Cook, stirring constantly, for 5 to 6 minutes, or until the breadcrumbs are golden and crisp. Cool completely. Transfer to an airtight jar, and store on your countertop for up to a week.

Source: Simply Recipes

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