By Team Dirty
Nov 14, 2022,
Homemade breadcrumbs are a simple pantry staple, and what better way to use up all those old bread heels? In a matter of minutes, you can have tasty, oil-free breadcrumbs to use in burgers, casseroles, breading, or whatever strikes your fancy.
How to make breadcrumbs
Making breadcrumbs is quick and easy, and once you’ve made your own, you’ll never want to go back to those canisters of store-bought crumbs with hard-to-pronounce ingredients! Did we also mention it’s cheaper?
What you’ll need:
- Food processor or blender
- Bread of choice
Best bread to make homemade breadcrumbs
You can use almost any type of bread to make breadcrumbs, but we recommend using sprouted or whole grain bread with no oil as it’s more nutritious. If your bread is a little past its prime, even better. Slightly stale bread not only makes great breadcrumbs, it also eliminates waste. Yes, please!
Pro tip: store those unloved bread heels in a container or bag in the freezer until you have enough to justify pulling out the food processor! Just remember to thaw completely before processing.
Grab a few slices of your favorite bread. One slice of bread yields about ½ cup of breadcrumbs, but the exact amount will depend on the type and brand. If it feels very soft or “fresh,” pop it in the toaster to dry out a bit.
Tear the bread into small pieces and add to your food processor. Consistently sized pieces and not overfilling your bowl will help ensure even processing.
Put the lid on your food processor and pulse until the crumbs are your preferred size, usually 20–30 pulses.
Measure out the amount of crumbs you need for your recipe. Leftover breadcrumbs can be stored in the refrigerator or freezer.
- stale bread slices (each slice will make about ½ cup of crumbs / use gluten-free bread if desired)
- Tear your bread into pieces and place into your food processor.
- Process about 20–30 seconds or until crumbs are small and uniform.
- Process in batches if making lots of crumbs.
Recipes that use breadcrumbs
Now that you know how to make breadcrumbs, it’s time to use them! They’re perfect for binding elements in burgers, topping your favorite casserole, or even tossing on some roasted veggies for a little extra crunch. Check out some of our favorite ways to incorporate them in these plant based takes on classic comfort foods:
- Impress your friends and family with the crispy crumb topping on this Baked Jalapeno Popper Dip.
- Use as a delicious, crunchy topping on our fan-favorite Plant Powered Cheeseburger Pasta Bake.
- Add a few seasonings, and these delicious Crispy Eggplant Bites are perfect for tossing with pasta or dipping in marinara for an easy appetizer.
- We love using breadcrumbs in our simple, family-friendly Whole Food Plant Based Pizza Burgers.
- Spice up your game day nibbles with these mouthwatering Buffalo Cauliflower Wings.
- Keep it simple and sprinkle over the Best Plant Based Mac and Cheese, hands down.
How do I store my homemade breadcrumbs?
Make a big batch, measure out what you need, and place leftover crumbs in a sealed container or freezer bag. Extra breadcrumbs can be stored in the fridge for up to a week or several months in the freezer.
What about gluten-free breadcrumbs?
Need a gluten-free version? No problem! Follow the steps above using your preferred gluten-free bread! Easy peasy.
How do I make seasoned homemade breadcrumbs?
To season your crumbs, follow the steps above, and toss your favorite seasonings into the food processor with your bread pieces, or mix in after processing! Go light at first, give it a taste, and add more if you want a bigger flavor.
For classic Italian seasoned breadcrumbs, add a little garlic powder, onion powder, and some Italian seasoning to taste. (No pre-made Italian seasoning? Just add some basil, oregano, thyme, rosemary, and marjoram.)
What if I don’t have a food processor or a blender?
No worries! Cut or tear your bread into small cubes and bake in the oven at 350°F for 15–20 minutes, tossing frequently to ensure even baking. Watch them closely towards the end so they don’t burn, and take them out of the oven when they look crunchy and GBD (golden brown and delicious!). Once they’ve cooled completely, place the toasted bread cubes in a partially sealed storage bag and use a rolling pin to crush them into small crumbs.
Talk to us about your favorite use for breadcrumbs in the comments below.
Here’s to cheap, easy, and fast homemade staples!
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