How to Make Bread Crumbs: Quick and Easy Guide

Learn how to make bread crumbs at home with this quick and easy guide for the best results. Includes three easy methods for making dry breadcrumbs, with or without food processor. Learn how to make this versatile pantry staple and add a delightful crunch to your favorite dishes.

Making your breadcrumbs at home is not only a straightforward process that reduces food waste but also an opportunity to create breadcrumbs with distinctive flavors and textures.

As someone raised in an Italian household where breadcrumbs were made from fresh homemade bread baked daily, I discovered early on that the quality of breadcrumbs made at home surpasses the fine, powdery store-bought alternatives.

In retrospect, it seems this accumulation of “leftover bread” was a deliberate practice. Swiftly transformed into homemade Italian breadcrumbs, it became the cornerstone for making dishes like chicken cutlets, speidini or soft, tender meatballs.

Needless to say, homemade breadcrumbs are an Italian staple.

Today, I’m sharing my tips and tricks to make it the best.

This article will guide you through three different methods of creating basic homemade breadcrumbs, ensuring that you can still make amazing breadcrumbs whether you have a food processor or not. 

Additionally, we will explore the various types of bread and how to dry it.

Once your breadcrumbs are ready, you’re all set to dive into a variety of recipes. From coating to toppings, your homemade breadcrumbs will serve as the perfect ingredient for enhancing a range of dishes.

​By the end, you’ll have the knowledge and expertise to create delicious homemade breadcrumbs tailored to your preferences and what is available. 

Jump to:

• Choosing the right kind of bread
• Drying the bread
• Creating the texture: 3 techniques
• FAQ
• How to use
• My inspiration
• Recipe

Choosing the right kind of bread

Your choice of bread significantly influences the texture, flavor, and overall quality of the final product. Here’s a breakdown of various bread types you can consider:

• ​Ciabatta: It’s an excellent choice if you want breadcrumbs with a rustic texture and a hint of chewiness.
• Baguette: This bread has a thin, crisp crust and a soft interior. Using baguettes for breadcrumbs can result in a light and crunchy texture.
• Sourdough: This bread imparts a robust, tangy flavor and tends to result in crustier and crunchier breadcrumbs. This is an excellent choice for a more rustic and hearty texture.
• White bread: Its soft and fluffy texture makes it a versatile option for many recipes.
• Whole wheat: Opting for whole wheat bread adds a nutty and wholesome dimension to your breadcrumbs. It provides a slightly denser texture.
• Sandwich bread: For softer breadcrumbs, sandwich bread is the go-to choice. Its tender composition yields crumbs that are perfect for coating delicate dishes or adding a subtle texture.
• French bread: French bread is renowned for its crispy crust and soft interior. It produces a delightful combination of a crisp exterior and tender crumbs for breadcrumbs.
• Hamburger buns: Don’t overlook them; they can be a resourceful choice for breadcrumbs. They often result in softer crumbs, making them suitable for specific recipes with a lighter texture.

Drying the bread

The next step in creating homemade breadcrumbs is drying out your chosen bread. Eliminate as much moisture as possible before creating the breadcrumb ensures a better texture. Here are several methods:

• Oven: Preheat your oven to 300°F (150°C). Cut or tear the bread in 1-2 inch cubes. Spread them in a single layer on a baking sheet. Bake for 10-15 minutes, stirring intermittently, until they achieve a golden brown hue. Allow them to cool before processing.
• Toaster: Toasting your bread until it is very crispy can also help dry it out.
• Air drying: Leaving your bread in a paper bag for a few days will remove moisture naturally.

Creating the texture: 3 techniques

Once your bread is thoroughly dried, the next step is to create the breadcrumbs’ texture. Here are three techniques, including an old-school Italian method:

Rolling pin: Placing the dried bread in a zippered bag and crushing it with a rolling pin is a quick and easy way to create coarse or fine crumbs, depending on the amount of pressure applied.

Box grater: A box grater can help you achieve evenly sized breadcrumbs. Grate the dried bread against the side with the large-sized holes.

Food processor: A food processor or blender works well for achieving evenly sized breadcrumbs. Pulse your dried bread until you reach the desired coarse or fine texture. This method is especially suitable for making a larger batch of breadcrumbs.

FAQ

How to use

Breadcrumbs are a key ingredient in Italian cooking, adding both texture and flavor. For example, in my veal ricotta meatballs recipe, they help bind the ingredients together while enhancing the overall texture and taste.

Breadcrumbs can be used in many ways, like a crispy coating or a flavorful topping. They’re a great way to add authenticity and depth to a variety of dishes.

Here are some of my favorites:

• Baked calamari: This preparation showcases how breadcrumbs transform a classic fried seafood dish into a textural delight.
• Baked cod recipe: Breadcrumbs play a key role in creating a crispy and golden crust for this oven-baked cod.
• Zucchini sticks: Coated in seasoned breadcrumbs and baked until crispy, these zucchini sticks offer a delightful combination of flavors and textures.
• Italian potato croquettes: Italian potato croquettes, or “crocchè di patate,” are a delightful blend of creamy mashed potatoes encased in a crisp breadcrumb coating.

Don’t hesitate to experiment with breadcrumbs in your creative ways. Whether enhancing the crunch of a dish or adding a flavorful twist, breadcrumbs can be your secret ingredient to achieving that perfect balance of texture and taste.

My inspiration

Growing up surrounded by the aroma of freshly baked bread daily, the art of transforming ‘leftover bread’ into homemade Italian breadcrumbs became more than just a culinary habit – it was a cherished tradition.

In case you are wondering, there was bread at the table even when we had cavatelli for supper. How else would you mop up that wonderful tomato ricotta sauce?

Although leftover bread sometimes occurred in my Italian home, waste was a foreign concept.

My nonna, a master of resourcefulness, would trim off the bottom crust and any ‘burnt’ spots and accumulate the leftover bread in a designated “box.” Every week, we’d transform these leftovers into homemade breadcrumbs using the traditional method—grating the bread with the large holes of a box grater.

My hands-on experience with this age-old technique instilled in me not just the art of making breadcrumbs but also a deep appreciation for the process.

Even as a child, I was encouraged to contribute to our kitchen rituals, even as simple as making homemade breadcrumbs.

As I share these cherished experiences with you, I hope you, too, find inspiration in the simple things of life.

★★★★★ If you have tried any of these methods to make your homemade bread crumbs,  I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe