How to Make Breadcrumbs From Leftover Bread
If you are actively finding ways to avoid food waste, making breadcrumbs is one of the easiest ways to use up leftover food rather than throwing it in the bin. If we have leftover bread that’s getting stale and I know we’re not going to eat it, I will turn it into breadcrumbs and pop them into the freezer. It takes a few minutes, costs nothing extra and gives me something useful for another meal.
What Bread Can I Use to Make Breadcrumbs?
Almost any bread can work. The important thing is that it is cold, fairly dry and easy to break into pieces.
| Bread | Can I use it? | MHH tip |
| Sliced white or brown bread | Yes | Ideal once slightly stale |
| Bread rolls | Yes | Break into small pieces first |
| Baguette | Yes | Particularly good once dry |
| Soda bread | Yes | Try a small amount first-brown soda bread is the best |
| Fresh, soft bread | Usually | You will need to let it dry/ become a bit stale otherwise it clumps OR you can dry it in your air fryer using the dry function. |
| Mouldy bread | No ❌ | Throw it away |
I use all sorts, including homemade bread. My brown soda bread works too, so don’t assume an unusual loaf has to go in the bin. If you’re unsure, try a small piece first.
How to Make Breadcrumbs
My rule for easy homemade breadcrumbs is:
Cold. Dry. Small.
Break the cold, dried out ( or stale) bread into fairly small, similar-sized pieces and put a small batch into your food processor or blender.
Pulse until the breadcrumbs are the texture you want.
Repeat with the remaining bread in smaller batches rather than overfilling the processor.
Does the Bread Need to Be Stale?
Slightly stale bread is ideal because some of the moisture has already disappeared, making it easier to break down into crumbs. Day-old bread is commonly recommended for exactly this reason. (Kitchn)
If your leftover bread is still very fresh and soft, leave it to dry naturally or dry it gently before processing.
For completely dried breadcrumbs, you can dry the crumbs in a low oven until the moisture has gone without allowing them to brown. That’s a slightly different method from the fresh breadcrumbs I usually make for freezing. (Kitchn)
Do I Need to Cook Breadcrumbs Before Freezing Them?
No.
I normally make fresh breadcrumbs from stale or dry bread and freeze them without cooking them first.
Once processed, put the breadcrumbs into a suitable freezer bag or container, label them and freeze them until you need them. Established breadcrumb recipes also recommend freezing homemade crumbs for longer storage. (Kitchn)
Can I Make Breadcrumbs Frozen Bread?
Yes! If I am short on time, I will just throw leftover bread into a freezer container as and when I need to, unblitzed. When I want to make breadcrumbs on a day, I will take as much of the leftover bread as I want out of the freezer and allow the bread to defrost for 20 minutes or so. I will then break it up, pop it in the processor and make breadcrumbs on the spot with the frozen bread. From here I will add the seasonings I need, depending on what I want the breadcrumbs for.
What Can I Use Homemade Breadcrumbs For?
This is where having a bag tucked in the freezer becomes particularly handy.
I use homemade breadcrumbs for:
- homemade stuffing
- coating chicken or fish
- topping macaroni cheese and pasta bakes
- adding a crunchy topping to casseroles
- burgers and meatballs
You can take out what you need and prepare the breadcrumbs appropriately for the dish you’re making.
TOP TIP !
Start with a little bread and see how it behaves.
Different breads have different amounts of moisture. If your breadcrumbs are clumping together or becoming mushy, the bread is probably too moist. If you’re getting very uneven crumbs, make the pieces smaller and process less bread at once.
Trust your intuition and adjust as you go.
Why I Make Breadcrumbs From Leftover Bread
For me, this is really about not wasting perfectly usable food.
You’ve already bought the loaf. If the last few slices aren’t going to be eaten but they’re still safe to use, turning them into breadcrumbs gives that food another purpose and saves buying breadcrumbs separately. And if I made the bread myself, then it’s doubly satisfying; to eat it fresh and to not waste a crumb by using the remaining slices to make delicious, homemade from scratch, breadcrumbs.
It’s a tiny household habit, but those little habits really do add up.
What to Make Next
If you’re trying to make better use of food you already have,
- try my Brown Soda Bread Recipe next.
- see what vegetables you can freeze and how to prepare them here.
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Breadcrumbs
Ingredients
Equipment
Method
- 1. Take 200g of your breadcrumbs either fresh or frozen and set it aside.
- 2. Sauté 1 finely chopped medium onion in butter 1 tbsp of butter and 1 tbsp of olive oil.
- 3. Toss 200g of breadcrumbs into the cooked onion mixture.
- 4. Add seasonings such as salt, pepper and garlic powder to taste.
- 5. Add sage to taste-use dried or fresh depending on preference. (2 teaspoons dried or 2 tablespoons fresh)
- 6. For a firmer stuffing, add in one egg and stir.
- 7. OR for a crumblier stuffing add in another tablespoon of melted butter and stir.
- Bake at 180℃/160°Fan for 30 minutes.
- Add 25-50g of breadcrumbs to 500g of minced meat or chicken
- The breadcrumbs can be fresh or frozen
- No need to cook the breadcrumbs when adding to raw meat
- Add your preferred seasonings to the meat balls with the breadcrumbs and cook as per your recipe.
