Breadcrumbs add a pop of color, a touch of flavor, and a crunch to any dish that instantly enhances any dish. These easy to make, hearty, crunchy crumbs are a great way to use up bread and add a little oomph to weeknight dinners.
In this recipe
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The best bread for breadcrumbs
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Use your food processor
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Toast your crumbs
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Toast frozen breadcrumbs
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Ways to use breadcrumbs
Toasted breadcrumbs add texture, flavor and that special something extra, taking dinner from monotonous to delicious. You can use store-bought breadcrumbs (like panko), but it’s also really easy to make your own.
Which bread is best for breadcrumbs?
Delicious breadcrumbs can come from any type of leftover bread or bun. I keep stale bread in the freezer. When I have enough bits and pieces, I make breadcrumbs and either toast them right away or refreeze them for a rainy day.
Here are some breads that make great crumbs.
- sourdough
- french bread
- rye
- Wholemeal or white bread
- Leftover hot dog and hamburger buns
Use your food processor
Breadcrumbs are a great way to reinvent those last few slices of bread that have gone a little stale.
For quickly making breadcrumbs in a food processor, take whatever bread you have nearby (thawed if frozen), shred the bread into pieces and pulse in a food processor until it forms coarse crumbs. For thick crust breads like baguette or sourdough bread, I like to cut the crust off, but that’s up to you.
Freeze or toast your crumbs
If you plan to use the breadcrumbs within a week or so, feel free to season and toast them in a pan. They’re kept in an airtight container on your counter so they’re ready when you need them.
How to toast frozen breadcrumbs
You can take your breadcrumbs straight from the freezer to the oven or skillet for toasting.
When toasting large batches of breadcrumbs (more than 1 1/2 cups), I prefer to spread them out on a baking sheet and toast them in a 350°F oven for 10 to 12 minutes. I turn them once or twice during the baking time. I feel like this gives me an even toast and even color across all the crumbs.
If I’m toasting less than 1 1/2 cups of breadcrumbs, a large skillet and a medium-high burner will do.
Ways to use breadcrumbs
Breadcrumbs add a pop of color, a kick of flavor, and a textural crunch that instantly enhances any dish.
- Sprinkle them over pasta dishes
- Use them as a salad topping
- Add them to macaroni and cheese just before serving
- Scatter them over a stir fry with ruthless abandon
- Mix them into meatballs or meatloaf
- Mix them into fish cakes – you don’t even have to toast them!
- Use as a topping for stuffed vegetables, vegetable gratins
- Dust your salad with small crunchy sprinkles.
Breadcrumbs make these dishes pop!
- Baked fish with parmesan crumbs
- Pasta with spinach and artichoke
- Shrimp Pan Dinner
- Lemon spaghetti with peas
- Hot Reuben dip
How to make homemade breadcrumbs
ingredients
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4 slices of bread, about 2 to 3 cups
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2 tablespoons olive oil
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1/4 teaspoon dried thyme
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1 pinch of salt
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1 pinch ground black pepper
special equipment
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food processor
method
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Prepare breadcrumbs:
To make quick breadcrumbs in a food processor, remove the crust from the bread (if you like), shred the bread into pieces, and pulse in a food processor until coarse crumbs form. Pulse longer for finer crumbs.
Freeze the crumbs for later or toast them to use within a few days.
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Toast the breadcrumbs:
In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add the breadcrumbs (either fresh or frozen), thyme, salt, and ground black pepper. Cook, stirring constantly, for 5 to 6 minutes, or until the breadcrumbs are golden and crispy. Cool down completely. Transfer to an airtight jar and keep on the countertop for up to a week.
