Homemade Breadcrumbs, Two Ways: Fine and Panko Style

5.0(16)

A simple way to use up stale bread to make your own breadcrumbs.

by Christina Conte·published 2020-06-14

Italian"how To..."

Servings

['10']

Total time

20 min

prep 5 min

Calories / serving

62 kcal

Ingredients (1)

serves

Instructions (6 steps)

01FOR 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).
02Just 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.
03When 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.
04FOR 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.
05Process, and once uniform in size, spread the crumbs onto a cookie sheet or baking tray.
06

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Rich recipe — supports nutrition-aware planning.