How to make Bread Crumbs


There is a post tomorrow for a recipe that required me to remove the crusts off a whole loaf of bread slices. After cooking for so many years, well over 30 since marrying, I have plenty of habits. One of my habits, which results from years of cooking during our “lean” times, is that nothing goes to waste in my kitchen. It is a good habit.

So without thinking about it, I immediately placed the bread crusts on a jelly-roll pan and turned on the oven. Even though it had nothing to do with the recipe I was creating. Why? Home made bread crumbs. Why not?!!

First of all, you’ve already purchased the bread, and it’s so easy to create instant bread crumbs that are essentially free! Don’t purchase bread crumbs ever!!! The companies that sell them won’t be happy with me, but I find it really silly, personally, to purchase items like bread crumbs and croutons.

So I’m helping you with this little trick, if you don’t know it already, that works with any kind of bread. It doesn’t have to be crusts, either. It can be any stale bread, whole-grain or not, the ends of loaves, or the crusts. The only other thing I do with leftover bread is to feed the birds, but the onslaught of feral cats have unfortunately chased them off. So bread crumbs it is.

Bread Crumbs

Stale bread slices, loaf ends, or bread crusts

Turn your oven on to 200 degrees Farenheit.

Place your bread pieces, without much overlap, onto a jelly-roll pan. Break up any bigger pieces. Place the pan in the oven. They will probably be toasted within an hour. If you need to, turn the pieces around halfway through.


Remove the pan from the oven and let the bread pieces cool.

Then place as much as you should of the toasted bread in your food processor. Pulse away until you get the consistency of crumbs that you like.


That’s it.

Store them in a bag in the refrigerator until use. They also freeze beautifully.

note: If you wish to toast the bread more, adjust your oven higher, but be careful about burning. This is also an opportunity to season your bread crumbs, like with paprika, or with dried herbs.

23 thoughts on “How to make Bread Crumbs

  1. Great post … I hardly buy toast or white bread anymore … but I always used to the bread crumbs like you. Today I use Panko crumbs, something I just are able to buy in supermarkets over here lately. Fantastic product that I have learned about through blogging.

  2. I never waste bread either. I keep soft breadcrumbs made from stale bread in the freezer, but crumbs made from bread dried in the oven I keep in the pantry. They need to be dried in an oven 120C heat until completely crisp, depending on the bread, this may take a while. Not only is it good economy, but sourdough crumb is a much better tasting product that anything you can buy!

  3. Hi Mimi,glad to hear you are into conservation…I never throw anything away except real skin and bones from meat[and not before they have been cooked for stock …not even orange pips escape my kitchen,they are frozen along with pulp from the juicer,and peel from any citrus fruit I use to make marmalade,candied peel etc.I make all my own bread and just about everything else too so I have had to invest in some serious freezer space..but the feeling that you are really helping the planet is great.Keep up the good work.

    • It didn’t start out about the planet – it was a necessity for economic reasons. But I still do it all because it all makes sense anyway, whether you have excessive amounts of money or not!!! I love your citrus peel idea. thanks for that.

      • I certainly don’t have excessive amounts of money…I too do these things out of necessity,but it would be a waste of time trying to save things if I didn’t have anywhere to save it.i love your photographic section with your pictures of food eaten in places you have visited…I have been taking pictures of food on Holiday for years…would you mind if I put some on my blog?????/

  4. I always make my own bread crumbs, too. May I suggest that you use a sieve at the end to get more uniform bread crumbs? :-) To get an extra crispy crust on breaded foods, coat with fine bread crumbs first, then egg, followed by coarse breadcrumbs.
    You can make them even more ‘free’ by not using electricity and just leaving them out in a single layer to dry.

  5. I so agree! Homemade bread crumbs are so much better than anything you can buy in the store! I also love making croutons, just dice the bread in large chunks, dry in oven as you have done, then add a handful to a saute pan with a little butter and garlic and cook until crispy!

  6. My personal experience with breadcrumbs and croutons (I’ve always bought them. oops!) is that I never need them when I have them and never have them when I need them. It is vexing to say the least. Bookmarking this to know how to make my own.

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