We love having fresh loaves of sourdough in the house! The only problem? We never finish the whole loaf before it goes stale. The solution? Homemade breadcrumbs.
They’re so easy to make, taste super fresh, keep for up to six months in the refrigerator, and are perfect for avoiding food waste. Of course, you can always slice and freeze your bread for later use as well. Then if you decide at a later date to make breadcrumbs with said bread, that’s an option too! Although I’ve never tried it, I’m sure you could freeze breadcrumbs for many months as well.
My favorite way to use these breadcrumbs is in chicken fingers! They’re also great for eggplant parmesan and meatballs. Check out some recipe inspiration for turkey meatballs here and stuffed eggplant parmesan boats here. The biggest key to homemade breadcrumbs is to let your toast cool, otherwise, it’ll steam up the blender and make for mushy breadcrumbs.
Alright, let’s get to this simple staple recipe! I apologize in advance if you’re the type of person that needs specifics for spices, but I always just toss a bit in and I trust you to decide how much is enough. Truly, you can’t go wrong.
- 1/2 loaf sourdough bread, sliced
- a dash of salt
- a dash of black pepper
- a dash of dried oregano
- a dash of dried garlic
- Lay sliced bread on a sheet pan evenly and toast until golden (will vary depending on toast thickness).
- Once golden, remove from the oven or toaster and let cool.
- Add a dash of each spice to your blender... maybe 1/2 tsp each.
- Add sliced bread and blend. You may need to remove the blender from the base and shake it up a few times to let all of the sliced bread hit the blades.
- Once the blender runs smoothly and breadcrumbs are to desired size, transfer to a sealed container for storing.
Breadcrumbs will keep in a sealed container in the refrigerator for up to 6 months.