"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 Recipe #157517 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."
photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by januarybride photo by januarybride
photo by ColiesKitchen photo by ColiesKitchen
photo by gailanng photo by gailanng
photo by januarybride photo by januarybride
Ready In:
3 cups




  • Preheat a 400°F oven. Dice and chop bread with crusts into 1/2 inch cubes.
  • 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.
  • 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.
  • Keep crumbs in sealed bag in fridge up to 1/2 weeks.

Questions & Replies

default avatar
Got a question? Share it with the community!


    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.
  2. KellieBell
    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!!
  3. ColiesKitchen
    Excellent!! I love these thank you so much. I used them tonight to make pork chops!
  4. gailanng
    Knock knock, Martha (Stewart) are you home? These are so fantastic that I should have served them for dinner....yes, dinner itself. My brood filled up on them prior to dinner, then didn't want the entree. Oh well, let them eat cake...I mean breadcrumbs!!!!
  5. januarybride
    Awesome recipe. Why the heck haven't I made these before?!?!?! I left them as croutons for use in tomato soup and will be crushing the leftovers into breadcrumbs and freezing them for future use. I used Pesto bread that was a few days old and it was fab! I did add a little garlic powder and didn't add any salt. Will absolutely make this again with my ABM leftovers!!!


I have been a member of (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.
View Full Profile

Find More Recipes