Total Time
Prep 10 mins
Cook 11 mins

Most of the time (through my entire bread making) I have various bits of loaves of bread that just don't get eaten. I quickly take that last piece of bread right out of Dennis' mouth as he is about to take the biggest bite. I say, "Hey! Wait a minute dear husband, I need those for breadcrumbs!" Andi- they will be breadcrumbs once I swallow the slice of bread." Dennis resounds. "Awwww, honey! I exclaim, They are for the topping to your lima bean gratin. I need them." Once Dennis hands back the bread, I proceed to make some delicious little breadcrumbs that can be used interchangeably to crunch up any meal. I normally have a heel or two left of --Nimz--'s Rustic Country Sourdough Bread left over and this combined with rosemary and thyme make a very flavorful crumb. I use this on a fish fillet, (a mild fish) or a chicken breast, because it brings so much pizazz to the item it is covering.

Ingredients Nutrition


  1. Preheat a 400°F oven. Dice and chop bread with crusts into 1/2 inch cubes.
  2. Scatter diced bread in a large baking sheet or roasting pan. Add rest of ingredients, tossing everything together with your hands. Bake 11 minutes, or until it is crispy.
  3. Cool at room temperature, and put bread and seasonings in a plastic bag. Roll with a rolling pin, or before putting in plastic bag, use your food processor to mix this up. I personally like the rolling pin method, quicker then dragging the food processor out.
  4. Keep crumbs in sealed bag in fridge up to 1/2 weeks.


Most Helpful

Made these for recipe#461079 since I realized I was out of breadcrumbs half way through the recipe! These are very easy to make and really flavorful! I don't think I will be buying canned breadcrumbs again! Made for All You Can Cook Buffet.

AZPARZYCH August 20, 2011

These were pretty good. This was my first time making breadcumbs and these were very easy. I used pam spray instead of the oil and the oil would have been better as the seasonings didnt stick to the bread, but good flavor. the roasting pan was a great idea. I wasnt sure on the amount of bread to use, so i guestimated and used 1/3 of a loaf. They were perfect to put in my breakfast casserole this morning thanks!!

KellieBell January 30, 2010

Excellent!! I love these thank you so much. I used them tonight to make pork chops!

ColiesKitchen June 21, 2009

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