When I get around to making these breadcrumbs I usually make a big batch and store the leftovers in an airtight container in the freezer. This way, it isn’t such a pain when a recipe calls for breadcrumbs.
Breadcrumbs are best if made with stale bread. I like to spread out the pieces I am going to use on the baking sheet and leave them on the counter for a few hours or overnight so they get “stale”.
Once your pieces are ready, make sure they are in one even layer on the baking sheet.
Place them in a warm oven set at 200 degrees F. Bake for 1 – 2 hours until they are dried out.
The pieces can then be ground up into breadcrumbs by running them through the grating blade in the
or with a hand grater.