Save money and avoid waste by turning dry bread into fresh homemade breadcrumbs. They work just as well as dry breadcrumbs in your meatballs, meatloaves, and casseroles.
Tear bread into chunks (about 1 inch to 2 inch pieces) and place in the bowl of food processor or blender fitted with a metal blade.
Pulse until you have the consistency of breadcrumbs that you’d like.
Store the breadcrumbs in the freezer in an airtight container or ziptop bag for up to 6 months.
Notes
To make panko-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.