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Yield: 2 cups


4 ounces bread, (4 cups cubed) cut into 1-inch cubes


  1. Set the oven rack to the center position. Preheat to 300ºF (149ºC).
  2. Add cubed bread into a food processor. Process on high speed for 30 seconds for coarse breadcrumbs, or 1 minute for fine breadcrumbs.
  3. Transfer to a large sheet pan or two small pans. Spread evenly in a single layer in the pan.
  4. Bake for 5 minutes, stir, and then bake another 5 minutes. The breadcrumbs should be lightly browned and feel dry to the touch.
  5. Bake another 2 to 5 minutes as needed to make to completely dry.
  6. Allow breadcrumbs to cool on the sheet pan for 10 to 15 minutes.
  7. Transfer to an airtight container to store.
  8. For even finer breadcrumbs, add to the food processor and pulse until the desired size is reached.


Recipe Yield: 2 cups of breadcrumbs.

Italian breadcrumbs: Combine 1 cup baked and cooled breadcrumbs with 1/2 teaspoon kosher salt, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, and 1/2 teaspoon Italian seasoning.