DIY Breadcrumbs

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Breadcrumbs are an essential ingredient to meatloaves, meatballs, breaded chicken, and other great dishes. Packaged breadcrumbs are quite costly to buy and usually full of sodium and preservatives. The amazing thing is that they’re actually quite inexpensive and easy to make yourself. After all, it’s just dried bread! It’s a great use of marked down bakery items, too.

Tear bread into chunks and place in the bowl of food processor or blender. Pulse until you have the consistency you’d like. Store in the freezer in an airtight container or ziptop bag.

To make pinko-style bread crumbs, be sure not to process too finely. Toast the crumbs on a lined baking sheet for 7 minutes at 300 degrees. Cool completely before packaging and storing in the freezer.

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Deborah Jennings says:

    Jessica, I dry my bread before making crumbs out of it. I either lay it out on a cooling rack covered with a cloth, or pit it in the oven as low as it will go, or put it in the dehydrator.

    I have added Italian seasoning to my bread crumbs, too.

    • Jessica says:

      @Deborah Jennings, that’s a great idea. Thanks.

    • Annie says:

      I was just wondering how to dry my bread. Lots of half-eaten bags of buns and bread tossed into my freezer around here. And I wanted to take some of my Udi GF bread and make my own batch of meatballs.

      • Deborah says:

        The way I dry mine is to turn the oven on as low as it will go. Place bread on a cookie sheet and place in the oven. Turn over after about 10 minutes. Dry until crisp.

        My mother used to take stale bread cut it in points, 4 triangles per slice. She would put a little garlic butter on the bread points before baking. She made a cheese dip that had no tomatoes. It had Velveta cheese, real mayonnaise, and chopped jalapeƱo peppers in it. You need either a food processor, or a blender to make this. In a blender, mix small amounts at a time. In a food processor, you can do larger amounts. For the big size of Velveta, she used a pint of mayo. JalapeƱos, as many as desired. We don’t like it real not. Oh, and use the pickled peppers. Add a little of the pepper juice if too thick. This is great and when refrigerated, will last a long time due to the vinegar in the pepper liquid.

      • I pulled out all those random bags of ends today and am making a ginormous batch of croutons. Might make them cinnamon sugar. Then they’ll be gone in about ten minutes.

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