Everyday Food Blog

how to make homemade bread crumbs

Posted by

I'm not one of those people who gets excited about the idea of homemade staples. You'll never see me making my own yogurt or processing nuts for my own nut butters - that's why the grocery stores were invented, right? But homemade breadcrumbs are an exception. These hearty, crispy crumbles are so incredibly easy that by the time I stop and think "Wait, why didn't I just buy these?" I'm nearly done. They're great sprinkled on top of pasta for extra crunch, tossed with roasted veggies or mixed with mustard and pressed onto fish before baking.

Back
1 of 7
Start with a loaf (or half a loaf) of white bread. Slightly stale is ideal!

1 Start with a loaf (or half a loaf) of white bread. Slightly stale is ideal!

Break the bread up into chunks (or scoop out the soft inside and just use that). In batches, pulse them in a food processor until they're a size you like.

2 Break the bread up into chunks (or scoop out the soft inside and just use that). In batches, pulse them in a food processor until they're a size you like.

Since store bought breadcrumbs are so finely crumbled, I like to make mine a bit chunkier for that rustic, homemade feeling.

3 Since store bought breadcrumbs are so finely crumbled, I like to make mine a bit chunkier for that rustic, homemade feeling.

Toast breadcrumbs in a 300 degree oven until they're slightly browned and crunchy.

4 Toast breadcrumbs in a 300 degree oven until they're slightly browned and crunchy.

Store them in an airtight container for up to 2 weeks.

5 Store them in an airtight container for up to 2 weeks.

My favorite way to use them is to sautee them with butter and coarse salt...

6 My favorite way to use them is to sautee them with butter and coarse salt...

... And sprinkle on top of pasta and veggies for a little toasty, buttery carb-on-carb action.

7 ... And sprinkle on top of pasta and veggies for a little toasty, buttery carb-on-carb action.

Comments (1)

  • avatar

    A little weird that someone who hates the idea of "homemade" is writing for Martha Stewart! Haha

    I love the idea - of these breadcrumbs, that is. I really don't like grocery store packaged breadcrumbs. These look delicious.

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.