Although my father is a huge fan of that blue box of Italian-seasoned breadcrumbs, when a recipe calls for breadcrumbs, I prefer to make my own. Homemade breadcrumbs are a great way to use up any type of day old bread — or as in a recent case, a couple of extra burger buns. I’ve tried making breadcrumbs several different ways and found that this technique is the best.
Awhile back, I made eggplant parmesan with homemade breadcrumbs that had not been toasted and it ended up being a complete disaster. The eggplant was mushy and the breadcrumbs were soggy! After that mishap, I always toast the bread before making breadcrumbs. I used to skip this step, but now I realize that it’s necessary for a perfectly crisp texture.
How to Make Breadcrumbs
- Preheat the oven to 375°F.
- Rip any kind of day-old bread (sourdough, burger buns, ciabatta, etc.) into large chunks and spread evenly in one layer on a cookie sheet or in a baking dish.
- Bake in the oven until the bread is toasted and crisp, about 10-12 minutes.
- When the toasted bread is cool enough to handle, transfer to a food processor and process until fine crumbs are formed. Store in an airtight container. If you don’t have a food processor, place the toasted bread in a large, plastic ziploc baggie. Smash them with a heavy wooden spoon or muddler until you have fine crumbs.