How to Make Breadcrumbs

Servings: 4 cups Prep Time: 5 minutes Cook Time: 2 hours

Have you ever found yourself with too much leftover bread? It happens to me all the time and my favorite way to use it up is to make homemade breadcrumbs. They're super simple to make, nice to have on hand, and they're way better than store-bought breadcrumbs. Give them a try today!

Ingredients: – bread cubes (preferably sourdough but any bread will work!)

Preheat oven to 200°F. Line a large baking sheet with parchment paper. Spread the bread cubes on the sheet pan in a single layer.

Bake for approximately 2 hours, stirring occasionally, until the bread cubes are fully dried. It's okay if the bread cubes turn golden brown, but the low oven temperature should keep them from burning before they're fully dried.

Let the bread cubes cool completely at room temperature before processing them into crumbs. Working in batches, place cooled bread crumbs in the bowl of a food processor with a multi-purpose blade.

Pulse bread cubes until they reach the desired breadcrumb consistency. For coarse crumbs, pulse the bread cubes for a shorter amount of time. For finer crumbs, pulse the bread cubes for a longer amount of time.

Store in an airtight container in the freezer for up to 6 months or up to 1 month in the fridge.

Use for meatballs, meatloaf, chicken tenders, pasta topping, you name it!