Create crispy, flavorful homemade breadcrumbs with just a few ingredients. This easy recipe uses simple bread, olive oil, and herbs to make versatile breadcrumbs perfect for coating chicken, topping casseroles, or adding crunch to pasta dishes. Customize the herbs and bread type for a fresh, homemade touch. Quick to prepare and perfect for reducing bread waste, these homemade breadcrumbs elevate any meal with minimal effort.

Ingredients

US Measurements:

2 cups cubed or torn bread
3 tablespoons olive oil
⅛ teaspoon kosher salt
⅛ teaspoon dried herbs (such as basil, rosemary, herbs de Provence, or garlic powder)

Metric Measurements:

2 cups (about 100 g) cubed or torn bread
3 tablespoons (45 ml) olive oil
⅛ teaspoon (about 0.5 g) kosher salt
⅛ teaspoon (about 0.5 g) dried herbs

Instructions

Prepare the Bread:
Preheat your oven to 400°F (200°C). Place the bread cubes in a medium bowl. Drizzle with olive oil, then sprinkle with salt and your choice of dried herbs. Toss well to coat the bread evenly. Taste a piece and adjust the seasoning if needed.
Toast the Bread:
Spread the seasoned bread evenly on a small baking sheet. Bake for 8–10 minutes, or until the bread is golden brown and crisp. Keep an eye on it to prevent burning.
Crush the Bread:
Let the toasted bread cool completely. For fine breadcrumbs, place the bread in a zip-top bag and crush with a rolling pin. Alternatively, pulse the bread in a food processor until you reach your desired texture.

Why You’ll Love This Recipe

Making your own breadcrumbs is quick, easy, and far more flavorful than store-bought options. You can customize the herbs and seasonings to match your favorite dishes, and it’s a great way to use up leftover bread, reducing waste.

Tips

Use slightly stale bread for the best texture. Fresh bread may become too soft when crushed.
Spread the bread evenly on the baking sheet to ensure even toasting.
Store cooled breadcrumbs in an airtight container for up to 2 weeks, or freeze for longer storage.

Variations and Substitutions

Bread Types: White, whole wheat, sourdough, or multigrain all work beautifully.
Herbs & Spices: Experiment with garlic powder, smoked paprika, oregano, thyme, or parsley.
Oil Alternatives: Melted butter or avocado oil can replace olive oil for a different flavor.

FAQs

Q: Can I make breadcrumbs without a food processor?
A: Yes! Use a rolling pin or crush by hand inside a zip-top bag.

Q: Can I make them softer instead of crispy?
A: For soft breadcrumbs, skip the oven and pulse fresh bread directly in a food processor.

Q: How long do homemade breadcrumbs last?
A: Stored in an airtight container at room temperature, they last about 2 weeks. Freeze to keep them fresh for up to 3 months.

Serving and Suggestions

Sprinkle over pasta dishes, casseroles, or baked vegetables for added crunch.
Use as a coating for chicken, fish, or tofu.
Mix with grated cheese and herbs for a quick stuffing or topping.