I am a big fan of making my own pantry staples when I can – especially when they are quick and easy to make. Making breadcrumbs can truly not get any easier, and it is a great way to use up any leftover bread you have hanging around the house. You can leave them plain, or season them as desired. Be creative! Make Italian breadcrumbs by adding thyme, dried parsley and oregano, or give your breadcrumbs some kick by adding some chilli powder. I usually leave mine plain so that I can season them accordingly depending on what dish I am using them in.
Breadcrumbs can be used to coat chicken or fish, or used a binder in meatballs or meatloaf. Homemade breadcrumbs can be kept in an airtight container for up to 2 months, or in the freezer for up to 6 months. They require no special equipment to make, just a rolling pin and a ziplock bag – and a little bit of muscle.
1 medium loaf of bread = about 3 cups of breadcrumbs
1 loaf stale bread (Italian or French bread works well)
Seasonings of your choice (optional)
Preheat your oven to 425 degree F.
Take your loaf of stale bread, and cut into 1 inch cubes. Place on a baking sheet, and toast the bread cubes for 5-10 minutes until golden brown.
Let cool, then put the bread cubes into a large ziplock bag. Using a rolling pin, crush the bread into fine crumbs. Continue to roll over the bag until all the breadcrumbs are crushed. Season the breadcrumbs with your favorite seasonings or leave plain.
Store in an airtight container, and use as desired.
Source: Cooking with Chrissy original.