Homemade Seasoned Breadcrumbs from Leftover Bread
Turn leftover bread into easy homemade seasoned breadcrumbs! Simple, budget-friendly, freezer-friendly, and ready for all your favorite recipes.
Don't throw away those leftover rolls or pieces of bread! Making homemade seasoned breadcrumbs is one of the easiest ways to use up bread that's past its prime, and they can be tucked into the freezer until you need them.
I recently found myself with a lot of leftover bread taking up space in my freezer. Rather than toss it, I decided to turn it into something I use all the time: breadcrumbs.
The process couldn't be simpler. Dry the bread, grind it into fine crumbs, add a few basic seasonings, and freeze.
And just like that, leftover bread becomes something useful instead of going to waste.
Homemade Breadcrumbs at a Glance
Yield: About 4 cups
Oven temperature: 250°F
Best bread: Dinner rolls, sandwich bread, French bread, hamburger or hot dog buns, or a mixture
Storage: Freezer recommended
Flavor: Lightly seasoned and all-purpose
What Kind of Bread Can I Use?
Just about any basic bread will work for homemade breadcrumbs. This is especially handy when you have odds and ends such as:
- Dinner rolls
- Hamburger or hot dog buns
- French bread
- Sandwich bread
- Homemade bread
- Sourdough
- Leftover bakery rolls
You can even keep a bag in the freezer and add leftover bread to it until you have enough to make a batch.
I prefer fairly neutral bread for this recipe so the finished breadcrumbs can be used in all sorts of dishes.
Ingredients
You'll need enough dried bread to make about 4 cups of finely ground breadcrumbs.
For the seasoning:
- 2 teaspoons dried parsley
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
I don't add salt to my breadcrumbs. Many of the recipes they'll eventually go into already contain plenty of salt, so I'd rather season the finished dish as needed.
I also leave out Italian seasoning. That keeps these breadcrumbs versatile instead of giving everything an Italian flavor.
How to Make Homemade Breadcrumbs
1. Cut the Bread Into Cubes
Cut or tear your leftover bread into fairly small pieces. They don't have to be perfect or uniform.
2. Dry the Bread
Spread the bread pieces in a single layer on baking sheets. Bake at 250°F, stirring or turning occasionally, until the bread is completely dry and crisp.
The exact amount of time will depend on the type of bread you're using, how large the pieces are, and how much moisture they contain. The important thing isn't the clock. The bread needs to be dry all the way through.
Break open one of the larger pieces to check. There shouldn't be a soft or bendy spot in the middle. Allow the dried bread to cool completely.
3. Process Into Crumbs
Working in batches, place the dried bread into a food processor or high-powered processor.
Pulse until you've reached your preferred breadcrumb texture.
I made mine fairly fine, but you can stop sooner if you prefer coarser crumbs.
Don't overcrowd the processor. Smaller batches will give you a much more even texture.
4. Measure and Season
Measure 4 cups of finished breadcrumbs into a large bowl.
Add the parsley, garlic powder, onion powder, paprika, and black pepper.
Stir very well so the seasoning is evenly distributed throughout the crumbs.
And that's it. Homemade seasoned breadcrumbs!
Why I Freeze Homemade Breadcrumbs
Even though we've thoroughly dried the bread, I prefer storing homemade breadcrumbs in the freezer.
Divide the finished crumbs between two freezer bags, 2 cups per bag. Press out the excess air, seal, label, and freeze.
You don't have to thaw them before using them. Just measure out however much your recipe calls for and return the rest to the freezer.
Ways to Use Homemade Breadcrumbs
This lightly seasoned version is intentionally versatile. Use your breadcrumbs for:
- Meatloaf
- Meatballs
- Breaded chicken
- Breaded pork chops
- Parmesan-crusted chicken
- Stuffed vegetables
- Macaroni and cheese topping
- Casserole toppings
- Homemade Shake-and-Bake-style coatings
You can also take a portion of these basic seasoned breadcrumbs and add Parmesan, Italian seasoning, ranch seasoning, or other spices depending on what you're making.
Don't Toss That Leftover Bread!
This is one of those little kitchen tricks that isn't glamorous but makes a lot of sense.
Bread that might otherwise have ended up in the trash can become several cups of breadcrumbs ready for future meals. And because they're stored in the freezer, there's no rush to use them.
Sometimes the simplest recipes are the ones that save the most money—and keep perfectly good food from going to waste.
Frequently Asked Questions
If you're planning to use them immediately, thoroughly dried breadcrumbs can be kept for a short period in an airtight container. For longer storage, I prefer freezing homemade breadcrumbs.
Absolutely. In fact, that's my preferred storage method. Make sure they're completely cool and dry before putting them into freezer bags.
No. Measure out what you need straight from the freezer and use them in your recipe.
Yes. Leftover bread can be collected in the freezer until you have enough for a batch. Thaw it and then dry it thoroughly in the oven before processing.
Of course. Simply omit all of the seasonings. You'll have plain homemade breadcrumbs that can be seasoned differently for each recipe.
I like having control over the salt in the finished recipe. Breadcrumbs often end up in dishes containing other salty ingredients, so leaving the salt out makes these more versatile.
Thanks for Stopping By!
If you make these breadcrumbs let us know in the comments! And before you go, please pin some photos to your Pinterest boards!
Homemade Seasoned Bread Crumbs
Turn leftover bread and rolls into a batch of lightly seasoned homemade breadcrumbs. They're versatile, freezer-friendly, economical, and perfect for meatloaf, breaded chicken, casseroles, toppings, and more.
Ingredients
- Enough stale or leftover bread to make 4 cups finely ground dried breadcrumbs
- 2 teaspoons dried parsley
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Preheat oven to 250°F.
- Cut or tear bread into small pieces and spread in a single layer on baking sheets.
- Bake, stirring occasionally, until the bread is completely dry and crisp all the way through.
- Cool completely.
- Working in batches, process the dried bread in a food processor until it reaches your preferred breadcrumb consistency.
- Measure 4 cups of crumbs into a large bowl.
- Add parsley, garlic powder, onion powder, paprika, and black pepper. Mix thoroughly.
- Divide into two 2-cup freezer bags. Remove excess air, seal, label, and freeze.
- Measure breadcrumbs directly from the freezer as needed. Thawing isn't necessary.
Notes
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 2gSaturated Fat: .5gUnsaturated Fat: 0gSodium: 300mgCarbohydrates: 38gFiber: 2gSugar: 0gProtein: 6g
