Fresh Breadcrumbs

Many recipes call for breadcrumbs, and if you have extra pieces of bread you can make your own. I recall in France we had so much bread left after a few days that I wouldn’t let anyone eat it because I wanted to make breadcrumbs.

NotesMake sure you tear the bread up prior to baking so the bread dries faster and evenly.

Makes2 cups (500 mL)

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor

Five Ingredients or LessYes


  • 4 slices French or Italian bread, each 1 inch (2.5 cm) thick, torn into small pieces
  • Baking sheet, lined with parchment paper


  1. Preheat oven to 300°F (150°C).

  2. Place bread on prepared baking sheet and toast in preheated oven for 5 minutes. Turn and continue to bake until very light brown and dried, 5 minutes more. Remove and let dry at room temperature for about 1 hour.

  3. In work bowl fitted with metal blade, process toasted bread pieces until fine crumbs. Freeze in a resealable plastic freezer bag for up to 3 months.

  4. Variation: Add 1 tsp (5 mL) Italian herb seasonings when processing for Italian breadcrumbs.


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