Homemade breadcrumbs are one of those things I never thought I’d be doing. I mean, breadcrumbs are so cheap at the store, why would I bother to make them myself?
Maybe because that way I would waste all this lovely bread that is otherwise useless, or, ahem, stale because I didn’t eat it fast enough.
Plus, making breadcrumbs is easy! I store my bread heels in the freezer, usually, until the bag is full enough that I need to do something with the bread or else continue to fill the freezer with bags of bread. Anyway, the bread can be fresh or stale, but I like to defrost it beforehand. Just a personal preference. Rip the pieces of bread up and throw them in one of our best investments ever: a food processor.
I bet you can guess the next step! Process it! (Or whatever it’s called when you turn the food processor on)
Finally, because the crumbs will be soft, I like to bake them, though I suppose you could leave them out on a baking sheet overnight if you aren’t in an incredibly humid location. Don’t broil them unless you’re right there. I may or may not have accidentally burned some of my crumbs doing that. Though it didn’t matter too much because, well, they’re just bread crumbs!
And that’s it! See? Told you it was easy!