Homemade Breadcrumbs

You should make your own breadcrumbs. I don’t know one person on Earth that doesn’t have bread going stale around their house. Instead of throwing away that loaf that’s past its prime, slice it, spread it out on a sheet pan, and bake it in a 300°F/150°C oven until it’s incredibly dry and beginning to brown. Cool, then break it up in a food processor or with a knife if necessary for larger pieces. Unseasoned breadcrumbs like these will last in an airtight container in your pantry for up to a month. If you want to make a seasoned version, before toasting the bread, drizzle with olive oil and sprinkle with kosher salt, black pepper, and whatever other spices you want. If you want to add herbs, do so after toasting. Seasoned breadcrumbs will last at room temperature for at least a week. If you choose to buy breadcrumbs for any of these recipes, buy them unseasoned, because all our recipes are based on unseasoned breadcrumbs.