Fresh Milled Flour Breadcrumbs
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Fresh Milled Flour Bread Crumbs are an easy way to use up day-old bread for meatballs, meatloaf, breading, toppings, and more.
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Don’t love the heels of your bread? Can’t use it up and have no freezer space? Turn your leftover bread into homemade breadcrumbs instead of wasting it. I like using bread that is day old or even 3 days old because it is already a little drier, which makes it perfect for turning into crisp homemade breadcrumbs.
I’ll also make my Fresh Milled Flour French Bread so I can make a batch of breadcrumbs with one and use the other for bread with dinner, Fresh Milled Flour French Bread Pizza, or Garlic Bread.
Homemade breadcrumbs are one of those things that are so simple, and a great use of leftover bread. You can leave them plain for all-purpose breadcrumbs or season them later, depending on what you are making.
Just cube the bread first so it dries quickly and evenly in the oven. Once fully dried and cooled, pulse into crumbs as fine or coarse as you like.
Quick Bites About This Recipe
Skill Level: Very easy.
Swaps: Any plain homemade bread can be used, but we love making fresh milled flour breadcrumbs.
Make Ahead: Make a batch whenever you have leftover bread and store it for later.
Freezer Friendly: Freeze completely cooled breadcrumbs for up to 3 months.
Variations & Substitutions: Leave them plain or add Italian seasoning, granulated garlic, and grated Parmesan after processing.
Fresh Milled Flour Bread Crumbs Ingredients
Fresh Milled Flour French Bread: I like using bread that is about day old or even up to 3 days old because it is already starting to dry out. Chop it into smaller pieces so it dries evenly in the oven.
How to Make Fresh Milled Flour Bread Crumbs
Preheat the oven to 300°F.
Chop the bread into small pieces and spread them out in a single layer on a baking sheet.
Bake for 8-10 minutes, stirring once during cooking, until the pieces feel dry and crisp. They should not be deeply browned.
Let the bread cool completely.
Transfer the dried bread pieces to a food processor or blender and process until the breadcrumbs are as fine or coarse as you like.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight freezer safe container in the freezer. This is my preferred way to store if not using right away.
Freeze: Freeze in a freezer-safe container for up to 3 months.
Recipe Tips and Notes
- Bread that is about 2-3 days old works especially well.
- Chop the bread into small, evenly sized pieces so it dries at the same rate.
- Do not overbake. You want dry, crisp bread, not dark, toasted bread.
- Cool completely before processing so steam does not make the crumbs damp.
- Pulse less for coarse breadcrumbs and longer for fine breadcrumbs.
- Make sure the breadcrumbs are fully dry before storing.
- Season only after processing so you can keep part of the batch plain if desired.
Fresh Milled Flour Breadcrumbs Recipe
Video
Equipment
- 1 Vitamix
Ingredients
- 1 loaf Fresh Milled Flour French Bread day old preferred
Instructions
- Preheat the oven to 300°F.
- Chop the bread into small pieces and spread them evenly on a baking sheet.1 loaf Fresh Milled Flour French Bread
- Bake for 8-10 minutes, stirring once if needed, until the bread is dry and slightly crisp.
- Remove from the oven and let cool completely.
- Transfer the dried bread to a food processor or blender.
- Blend or pulse until the breadcrumbs reach your preferred texture.
- Let cool and then use right away or transfer to an airtight container and freeze.
Notes
- Substitutions: You can use any plain homemade bread.
- Storage: Store in an airtight, freezer-safe container in the freezer for up to 3 months.
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Nutrition Information
Nutrition information is automatically calculated, so should only be used as an estimate.