Homemade Bread Crumbs (Italian Instructions too)

I try to waste as little as possible in my kitchen and one way I do that is by turning stale or old bread and buns into bread crumbs. When I find that leftover package of hot dog buns at the back of my fridge, or that last end of a loaf that has gotten hard corners, or I have a homemade loaf that is a dud, I just throw it in the freezer in a plastic bag until I am ready to make breadcrumbs. The freezing helps dry them out even more and keeps them safe from molding until I need breadcrumbs in a recipe. If you make them from fresh bread, you will need to toast them in a toaster or dry them out on a baking sheet in the oven.


  • 4 slices of frozen or toasted old bread or buns (each slice yields about 1/2 c. of breadcrumbs)

For Italian Bread Crumbs Add:

  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1/4 tsp. onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper


1. Tear the bread into pieces and pulse the bread in a food processor until it is crumbly and no large pieces remain. Pulse in the spices if making Italian Bread Crumbs. Store in freezer - since we didn't add preservatives to make them shelf-stable:)

The sky is the limit on what you can pulse or shred into crumbs and save:

Saltines (will yield something closer to Panko)
Graham crackers (for graham crust for pie)
Pretzels (Pretzel crust for pie)
Hot dog and Hamburger Buns 
Bread crust from picky eaters
Bread heels
Corn tortillas, chips, or cornbread (corn topping for casseroles)
Whole loaf torn into pieces for homemade stuffing


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