Go Back
+ servings
homemade breadcrumbs without the food processor in a small jar.
Print Recipe
4.67 from 3 votes

How to Make Breadcrumbs (With or Without Food Processor)

How to make breadcrumbs, fresh or dried, with or without a food processor. Recipe for homemade Italian breadcrumbs included.
Prep Time15 minutes
Total Time15 minutes
Course: Preserves and Canning Recipes
Cuisine: American, German
Servings: 1 jar
Calories: 266kcal
Author: Adina

Ingredients

Dried breadcrumbs:

  • stale bread mixed bread: rye, whole wheat, white flour or white bread

Fresh breadcrumbs:

  • 1-2 days old bread mixed bread: rye, whole wheat, white flour or white bread or as required by the recipe

Italian breadcrumbs:

  • 1 cup dried breadcrumbs or 1 ½ to 2 cups fresh breadcrumbs
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried thyme optional
  • ¼ teaspoon dried rosemary optional
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Instructions

Dried breadcrumbs:

  • Dry the bread: Cut the stale bread into small cubes. Spread the cubes onto a baking tray and let them on the counter until completely dry, preferably overnight.
    stale bread
  • With food processor: Place the bread cubes into the food processor. If you have a larger quantity of bread, process the bread cubes in several batches. Pulse until you achieve the desired degree of coarseness.
  • Without the food processor: Place the bread cubes (in batches) into good-quality freezer bags. Seal the bag and crush the bread with the bottom of a frying pan or a sturdy rolling pin.
  • Keep in airtight containers at room temperature for several weeks. If frozen, the breadcrumbs keep for several months. Remove the required quantity from the freezer bag and let defrost for a few minutes on the counter.

Fresh breadcrumbs:

  • With food processor: Break or cut the bread into smaller pieces. Pulse in the food processor to achieve the desired level of coarseness.
    1-2 days old bread
  • Without the food processor, place the bread pieces into a freezer bag and freeze for about 2-3 hours or until ready to use. Grate the frozen bread slices on a grater.
  • Store fresh breadcrumbs airtight in the fridge for several days. If frozen, the breadcrumbs keep for several months. Remove the required quantity from the freezer bag and let defrost for a few minutes on the counter.

Italian breadcrumbs:

  • Mix one cup of dried breadcrumbs or 1 ½ to 2 cups of fresh breadcrumbs with the rest of the listed spices and herbs.
    1 cup dried breadcrumbs or 1 ½ to 2 cups fresh breadcrumbs + ¼ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried parsley + ¼ teaspoon dried thyme + ¼ teaspoon dried rosemary + ½ teaspoon garlic powder + ¼ teaspoon onion powder + ½ teaspoon sea salt + ½ teaspoon black pepper

Notes

The nutrition is calculated for 100 g portions.

Nutrition

Serving: 100g | Calories: 266kcal | Carbohydrates: 49g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 490mg | Fiber: 3g | Sugar: 6g