How to Make & Toast Breadcrumbs

There’s something deeply satisfying about making your own breadcrumbs. What starts as a few days-old loaf, too stale to eat, too good to throw away, gets transformed first into crumbs, and then, with a little oil and a hot pan or on a baking sheet, into something gloriously golden, nutty, and crisp. In Italian kitchens, toasted breadcrumbs are known as pangrattato, and they’ve been called “the poor man’s Parmesan” for centuries. Once you start making and keeping a jar on your counter, you’ll find yourself reaching for them constantly.

Think of them as a finishing touch. A shower of toasted crumbs over a bowl of pasta, a plate of roasted vegetables, a creamy soup, a ‘breaded’ chicken breast, or a simple fried egg turns the ordinary into something that feels deliberate and complete. They add crunch where there is none, warmth where things feel flat, and a toasty depth that makes other flavors snap into focus.

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How to Make Your Own Breadcrumbs?

Making your own breadcrumbs couldn’t be easier. All you need is a food processor or an (immersion) blender, an oven and a loaf that’s a few days old. Slightly stale bread crumbles are far better than fresh, and it’s a wonderful way to give leftover bread a second life rather than throwing it away. However, if you don’t have any left-over bread available, you can make breadcrumbs from fresh bread in a blink by drying it in a low heat oven.

Slices of whole wheat bread to make breadcrumbs

Which Bread to Use

That’s the beauty of homemade breadcrumbs: you can tailor your breadcrumbs to the recipe you’re making. Pick the type of bread that best fits your recipe, decide whether you want the crust to be part of the breadcrumbs and how coarse you want the breadcrumbs to be.

White bread gives you a neutral, fine crumb that works in almost any dish.
Whole wheat bread adds a slightly nuttier, earthier flavor and a little more texture.

Sourdough brings depth and a subtle tang, particularly good with pasta or roasted vegetables.
Gluten-free bread means your breadcrumbs are too, making them suitable for any recipe that needs to be gluten-free.
Left-over rolls, whatever they are hotdog rolls, hamburger rolls. They are great for binders or toppings.

Simply tear or cut the bread into rough chunks and pulse until you reach the texture you want; coarse for more crunch, finer for a lighter coating. The image below is coarse whole wheat bread, crust included.

Coarsely processed whole wheat bread, crust included.

Make-Ahead and Storage

When you want to build up your on stock of breadcrumbs, it is generally better to leave the breadcrumbs untoasted and unseasoned/unflavored. Plain, untoasted breadcrumbs are the most versatile thing to have in your pantry and you can toast and season them once you need them. By the way, not every recipe calls for toasted breadcrumbs, like breaded chicken (Chicken Milanese), fish, or pork; the breadcrumbs used in these recipes will brown during the frying/cooking process.

Untoasted bread crumbs can be stored in an airtight container at room temperature for up to 3 months. Adding anything flavors to untoasted breadcrumbs will shorten the lifespan.

Key Ingredients for Toasted Breadcrumbs

Oil – while olive oil or avocado oil may be the oils you have handy, there are more options, like a neutral oil (canola), rapeseed oil, coconut oil or try a garlic oil, or go spicy with a chili oil. Whatever oil you use, please realize that it will influence the final flavor of the toasted breadcrumbs.

Butter or ghee (clarified butter) are an alternative for oil and yield a superior flavor. But the breadcrumbs may burn easier.

Breadcrumbs – You have two options here. Panko, the Japanese-style coarse breadcrumbs or make your own from stale bread: blitz a few slices in a food processor until you have rough, uneven crumbs or continue longer for finer crumbs. Homemade crumbs have a little more character and soul, and they’re a perfect way to give leftover bread a second life.

Variations to Flavor Breadcrumbs

While a basic recipe only requires bread(crumbs) and oil, you can easily customize it to suit your meal or dish:

Anchovy: for a umami kick. Mix/melt a few anchovy fillets into the olive oil.
Herbs: for color and flavor, like thyme, rosemary, oregano, parsley.

Variations to flavor toasted breadcrumbs

Seasoning: for your particular flavor, like garlic powder, onion powder, and Italian seasoning.
Lemon or orange zest: for a citrus boost.
Nuts: for a crunch, like almonds, walnuts, or pine nuts.
Cheese: for a little comfort. A light dusting of grated Parmigiano Reggiano or Pecorino Romano.
Chilli or pepper flakes: for a little heat.

How to Toast Breadcrumbs

Before you begin toasting your breadcrumbs, there is one decision you need to make: are you toasting breadcrumbs for one recipe or make more? If you make more toasted breadcrumbs than you need for one dish, I recommend using a combination of oil and flavorings that you can use in many recipes, so you are flexible to use it. If you’re toasting breadcrumbs for a specific recipe, tailor the oil and flavorings to that dish. If you’re making a batch to keep on hand, stick to neutral oil so the crumbs stay versatile.

Step 1 – Mix the breadcrumbs with olive oil. This is particularly needed when you use store-bought breadcrumbs as they are usually dryer than homemade.

Step 2 – If using the stovetop, place the breadcrumbs-oil mixture in a frying pan or cast-iron skillet over medium heat, stirring frequently, every few minutes, until golden and crisp.

If using the oven, spread the breadcrumbs-oil mixture out on a parchment-lined baking sheet and bake in a 325°F oven for 25-35 minutes. Stir frequently, about every 5-10 minutes, until golden and crisp.

How to Store Toasted Breadcrumbs

Once the breadcrumbs are toasted, cool them to room temperature then transfer to an airtight container. Store in the refrigerator for up to 2 weeks. Scoop out the amount you need for your salads or pastas, and pop the rest back into the fridge.

If you wish to extend its shelf life further, it can be stored in the freezer for up to 2 months. When you’re ready to use the frozen breadcrumbs, thaw it and then they’re ready to eat.