Homemade Breadcrumbs – Immaculate Bites

Panko vs. Breadcrumbs

Panko is a delicious breadcrumb made from crustless white bread broken up into flakes and then dried. It creates a light, crispy coating that absorbs less fat. Anything that absorbs less fat sounds good to me. 😍 

It doesn’t have much flavor on its own, but the larger-than-normal-breadcrumbs flakes add a wonderful texture to whatever it tops or coats.

Homemade breadcrumbs are from a variety of bread, white bread, whole wheat bread, and even gluten-free. The texture isn’t quite as light and flaky as panko, but it still is delicious. It just depends on the texture you’re looking for. Breadcrumbs also make a good filler in meatloaf and meatballs.

Recipe Ingredients

This might seem like a no-brainer. Duh! Bread. Not so fast! The kind of breadcrumbs you want will decide the bread you use. The choices are endless, including homemade bread.

• White or Whole Wheat Bread – Do you want light, flaky, and crispy breadcrumbs? Then white, crustless bread for panko is what you want. You don’t need to remove the crust if you want regular breadcrumbs. Or do you prefer something with a little more substance and flavor? Then whole wheat bread mixed with your favorite seasonings might be what you want.
• Seasonings – Do you want seasoned breadcrumbs? Homemade Italian Seasoning makes perfect seasoned breadcrumbs. Rosemary is another herb that I love in breadcrumbs. Creole seasoning is delicious, too. You can easily top your Baked Mac and Cheese recipe with herbed breadcrumbs.

How to Make Homemade Breadcrumbs

For Panko

• Break Bread – To make a cup of panko, you need four slices of white bread with the crust cut off. Break it into small pieces without smashing it or pulsing it in a food processor.
• Dry It – Spread it out on a baking sheet and bake it at 300°F/150°C for about half an hour. Start checking them at around 20 minutes to make sure they don’t brown, just dry.

For Regular Breadcrumbs

• For dry bread, break the bread up, put it in a blender or food processor, and grind it to the desired consistency.
• For day-old bread, toast it in the oven until it is dried. Break it up into pieces, put it in a blender or food processor, and grind to the desired consistency.
• For fresh bread, break the bread into small pieces. If you want tiny pieces, run them through a food processor. Fresh bread still has moisture and is best used right away, or it may mold. How easy is that?

Substitutes for Breadcrumbs

1. Fried Onions make a nice crunchy topping, or you can briefly run them through a food processor to replace breadcrumbs in breading. I use them in my Green Bean Casserole instead of breadcrumbs.
2. Crackers – Another option is crackers. Ritz-like crackers give it a sweet buttery flavor. Try it out in this Scalloped Corn. Saltine crackers, water crackers, or similar crackers also make an excellent alternative to breadcrumbs.
3. Pretzels are one of my favorite substitutes for breadcrumbs. They add a unique flavor and texture.
4. Potato Chips – Another substitute that I really love is potato chips. And it’s gluten-free.
5. Crunchy Cereals, like cornflakes or crispy rice, are also delicious alternatives.
6. Shredded Coconut and Nuts make another excellent gluten-free breadcrumb.
7. Oats are a good replacement for breadcrumbs in hamburgers and meatloaf, where you want to add bulk, not necessarily crunch to a coating. However, it would work for breading as well.
8. Cornbread makes excellent breadcrumbs, like in this recipe for Cornbread Dressing.

Tips and Tricks

1. Get organized – When using breadcrumbs for breading, have your ingredients set up in the order you’ll use them.
2. Separate the process – Keep one hand for dry ingredients (flour and breadcrumbs) and one hand for wet (egg wash). That way, you reduce the amount of mess on your hands.
3. Be patient – Take the time to allow excess egg to drip off into the egg bowl before putting it in the breadcrumbs. Your breadcrumbs will stay drier, and you’ll have less waste.
4. The right temperature – Make sure the oil is at the right temperature before you start. Not hot enough to burn the breadcrumbs before what is breaded cooks through, yet hot enough to create a golden and crispy coating.

How to Store Breadcrumbs

There’s no need to refrigerate your homemade breadcrumbs. In fact, they do better in an airtight jar and stored in a dark, cool cabinet. They can last up to 6 months, no problem, because they’re dry. The important thing to remember is to keep moisture away from them, so they don’t mold.

Another option is to store the breadcrumbs in an airtight sealable freezer bag. They will last indefinitely in the freezer.

FAQs

Fantastic Recipes to Use Breadcrumbs

1. Easy Meatloaf
2. Breaded Pork Chops
3. Tuna Patties
4. Air Fryer Coconut Shrimp
5. Fried Fish Sandwich
6. Salmon Croquettes
7. Bacon-Wrapped Meatloaf
8. Chicken Croquettes
9. Southern Meatloaf
10. Kofta Kebabs
11. Grilled Salmon Burgers

Conclusion

So there is how you can save time and money by making homemade breadcrumbs. What is your favorite way to use them? Let me know in the comments! ❤️