Toasted Breadcrumbs Recipe -
Toasted Breadcrumbs Recipe
  • READY IN 35 mins

Toasted Breadcrumbs

Recipe by  

"All the breadcrumbs you want, at a great price. Add your own seasoning so you know what you are getting!"

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Original recipe makes 2 cups Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
  3. Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.
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Reviews More Reviews

Jan 27, 2010

I keep thinking to myself, What a Blessing to be able to use what God has givin us and make something new! I already make my own bread and now I can take 1 more thing off the grocery list, Breadcrumbs!!THIS RECIPE IS GREAT & VERY EASY!! I baked mine until they felt crisp and then let them cool, about 5 min, then put them in the Blender and WA-LA we had Fresh Breadcrumbs!! I didn't have to worry about what exactly was in them or what that company did to "make them better" because I was even the one who made the bread. Praise God from Whom ALL Blessings Flow. God Bless the rest of your day!

Jan 14, 2009

I put the toast in a big plastic freezer bag and rolled the rolling pin over it to crush the bread into crumbs. Easy and quick, love it!

Mar 22, 2008

Turned out perfect! A little more labor intensive than I thought however. I baked mine for half and hour and they were a little soft in the middle. Next time I'll bake for 35-40 minutes to ensure that they are baked through.

Jun 05, 2010

Works great everytime! Used the end slices (which nobody wants)and leftover rolls - whole wheat, sourdough, pumpernickle, and onion etc..! Baked for 20 minutes each side, cooled, put through food processor. Pour into zip bag and store in the freezer to keep fresh. Thanks for a great recipe!!

Feb 28, 2008

These turned out great! The best breadcrumbs I've ever made. After they were browned and cooled, I broke them into pieces and ran them through the food processor 3 slices at a time along with 1/4 tsp Italian seasoning. It was fragrant and fresh and WONDERFUL!

Aug 06, 2008

try this soak the bread sourdough in a lil fresh garlic and onion the dry it out and make crumbs..... killer

Jan 03, 2009

I found a full loaf of bread that we had ignored and I didn't want to waste it. Once again, Allrecipes does not disappoint. Found this recipe and it is great. The only difference in technique is that I placed the bread on a cookie sheet rather than directly on the rack. The timing was perfect. Made a great meatloaft with oat nut breadcrumbs the next day.

Aug 22, 2011

Great way to use up that slightly stale bread, end pieces or other "undesirables"! ;) Sometimes I do whoel wheat, sometimes a mix of whatever we have on hand. If I'm not usingthem right away, I store them in a big ziploc bag in the freezer. I prefer to leave them plain and season as I use them, but my favorite seasoning includes oregano, basil, thyme, garlic powder, onion powder, paprika and grated parmesan cheese.


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  • Calories
  • 701 kcal
  • 35%
  • Carbohydrates
  • 117.3 g
  • 38%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 19.3 g
  • 77%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 1340 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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