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Overhead shot of homemade breadcrumbs on a sheet tray.
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Homemade Breadcrumbs + 3 Ways to Use Them

Easy homemade breadcrumbs. Perfect for making if you are trying to use up leftover/old bread.
Course cooking component
Cuisine American
Keyword homemade breadcrumbs, leftover bread uses
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 cups
Calories 59kcal
Author Erin Alderson

Ingredients

  • 2 large fist-sized chunks of whole grain/sourdough bread ends work great for this, about 3 cups
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt

Instructions

  • Heat your oven to 325˚F. Take the chunks of bread and grate them using a cheese grater. Alternatively, place smaller pieces in a food processor and pulse until the bread is in small pieces.
  • Place the breadcrumbs on a sheet tray and toss with the olive oil and salt.
  • Bake the breadcrumbs until browning and any larger pieces are crisp, 8 or so minutes. Take will all depend on how large your breadcrumb pieces are- starting checking around 5 minutes. Shake the tray occasionally during the baking process.
  • Let the breadcrumbs cool and store in an airtight jar at room temperature for up to two weeks (just make sure the breadcrumbs are completely dried).

Notes

Tips + Tricks: You can make breadcrumbs without the oil, I just prefer the flavor and texture of the breadcrumbs toasted with oil and salt.

Nutrition

Serving: 2tablespoons | Calories: 59kcal | Carbohydrates: 5.2g | Protein: 1.1g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 127mg | Fiber: 0.4g | Sugar: 0.6g