Homemade Bread Crumbs Recipe By Lazzatain
Bread crumbs are a pantry essential made by drying and processing bread into fine or coarse granules. Homemade bread crumbs are more flavorful, economical, and customizable compared to store-bought versions. You can make them from fresh, stale, or leftover bread — white, whole wheat, sourdough, or any kind of bread works.
- 4 slices 4–5 of bread (any kind — white, whole wheat, sourdough, etc.)
- Preheat the pan:
ace a clean, dry frying pan over medium heat. No oil or butter is needed.
- Prepare the bread:
Cut 4–5 slices of bread into small cubes (about 1-inch). You may remove the crusts if you prefer finer crumbs.
- Toast the bread:
Add the bread cubes to the hot pan. Stir or toss frequently for 8–10 minutes, until the bread is dry, golden, and crisp on all sides. Adjust the heat to avoid burning.
- Cool the bread:
Remove the toasted bread cubes from the pan and let them cool completely for about 10 minutes.
- Grind the crumbs:
ransfer the cooled bread cubes to a food processor or blender. Pulse until the crumbs reach your desired texture — fine or coarse.
- Store or use:
Use immediately or store in an airtight container for up to 2 weeks at room temperature, or freeze for up to 3 months.