How to Make Breadcrumbs: Regular and Panko-Style
Learn how to make breadcrumbs–it’s so incredibly easy to do! The best part is you can choose to make them the way you like them: regular, or panko-style breadcrumbs.
Originally published on Jan 5, 2012
Have you ever wanted to know how to make breadcrumbs? It’s something that probably never even crosses most people’s minds, right? You just grab that bag or package off the shelf in the store, probably wondering why it’s so expensive for some crumbs of dry bread!
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They are so easy to make that you really should be thinking about it. By making homemade breadcrumbs from scratch, not only will you save a lot by not having to buy the overpriced, over-processed, poor quality store-bought version, but you can choose the kind you prefer.
Types of Breadcrumbs.
There a a few different types of breadcrumbs that you can make, but suffice it to say, the main thing to keep in mind is use good quality bread for the best quality breadcrumbs. If you use an artisan bread with more texture, your crumbs will be the same. However, if you want a plain, fine white version, then by all means use a plain, untextured, white loaf .
How to Make Fresh Breadcrumbs
- Tear up fresh bread into pieces and place it in a food processor or blender and process until the desired size of crumb is reached.
- Use these type of crumbs immediately.
How to Make Regular Breadcrumbs (Fine)
- Tear the stale bread (I use whatever I have on hand, usually homemade) into chunks or pieces and place on a cookie sheet. I like to make breadcrumbs after I’ve turned off the oven. You want it to be warm (but not too hot), to dry out the pieces of bread).
- Just leave the cookie sheet in overnight.
- When you’re sure there’s no moisture left in the bread, place the pieces in a blender or food processor and process until there are no big pieces left. It should look something like the photo above.
How to Make Panko-Style Homemade Breadcrumbs (Coarse)
- This time, use relatively fresh, just not extremely stale bread, and break into chunks or pieces.
- Place directly into a blender or food processor. Put a little at a time or it can get stuck.
- Process, and once uniform in size, spread the crumbs onto a cookie sheet or baking tray and place in a warm oven to dry, like this.
As you can see, these crumbs will be more coarse like panko crumbs. When these are used to coat your food, it will give a more crispy and crunchy coating.
How Long do Homemade Breadcrumbs Last?
Store both types of crumbs in an airtight container until ready to use. Be certain that the breadcrumbs are completely dry before sealing them. If there’s any moisture at all, this will invite mold. I have never had this happen, but I want to be sure you’re not tempted to store them before they’re completely dry. Homemade breadcrumbs should be used within 2 or three weeks if you keep them in a sealed container in the pantry.
How do You Make Breadcrumbs Without a Food Processor?
You have options to make the regular breadcrumbs because you can use a mortar and pestle to crush the dried crumbs of bread, or put them in a sealed food bag and crush them with a rolling pin or other heavy object. The pank0 style crumbs really need a food processor or blender to achieve that coarse grind.
Making Seasoned Crumbs
You can choose to store the breadcrumbs plain, or you can add salt and pepper as well as your choice of seasonings. I usually keep mine plain, then add seasoning as needed as you’ll see in the recipes below, like the schnitzel.
Use Homemade Breadcrumbs to Coat~
Christina’s Breaded Pork Schnitzel
Tony’s amazing Italian crab cakes
Use Homemade Breadcrumbs in These Recipes~
Scottish sausage rolls and black pudding Scotch eggs
Use them for virtually any food you’d like to have a crispy crust or coating. Add them to meatloaf to lighten it, or any way you are used to using your store bought crumbs. Its always nice to have homemade breadcrumbs on hand. Eventually, you’ll find yourself smugly walking past the cans and bags of these highly processed products in the store! 😎
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Homemade Breadcrumbs, Two Ways: Fine and Panko Style
Instructions
FOR FINE BREADCRUMBS:
- Tear the stale bread (I use whatever I have on hand, usually homemade) into chunks or pieces and place on a cookie sheet. I like to make breadcrumbs after I've turned off the oven. You want it to be warm (but not too hot), to dry out the pieces of bread).
- Just leave the cookie sheet in overnight. However, you can turn the oven on to 200F (90C) and turn it after 10 minutes and then another 10 if you need them in a hurry.
- When you're sure there's no moisture left in the bread, place the pieces in a blender or food processor and process until there are no big pieces left.
FOR PANKO STYLE BREADCRUMBS
- This time, use relatively fresh, just not extremely stale bread, and break into chunks or pieces and place directly into a blender or food processor. Put a little at a time or it can get stuck.
- Process, and once uniform in size, spread the crumbs onto a cookie sheet or baking tray.
- Place in a warm oven to dry. When these are used to coat your food, it will give a more crispy and crunchy coating.
Notes
- Be sure your bread is completely free of moisture before storing.
- You can use more than one type of bread
- Keep both types of crumbs in an airtight container until ready to use. Homemade breadcrumbs should be used within 2 to 3 weeks in the pantry.
Nutrition
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I love all of the delicious recipes choices you have to use bread crumbs with!
Thanks, Cathy!
I already left a review on this, as love that there’s no waste. I do this a lot at home and love your panko idea too! Just had to leave a comment, though, as we’ve done it yet again. This week, I ran out of breadcrumbs (and had no bread, either, and exhausted my stock of breadcrumbs in the freezer too!) just before making your lovely breaded pork cutlets. Never mind … LOVE all your delicious list of recipes for them!
I’m all about not throwing out food, so this is definitely my kind of blog post! And with so many people baking their own bread these days, very timely too.
Good point, I hadn’t even thought about that, Frank!
Love the panko-style instructions. And, another hint, I put them in sealed jars and keep them in the freezer — works really well.
I have been making these for years but like your clarification of panko crumbs. I skip drying them and store them in the freezer to use particularly with chicken cutlets. They freeze perfectly. I also always chop my extra parsley and keep it in a jar in the freezer. It also stays fresh and green.
YES!! Great way to save them for that purpose, too, Marilyn! I too, keep frozen parsley on hand. Great minds think alike! haha!