Crunchy Upcycled Breadcrumbs
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Give your leftover bread a second life! Making homemade breadcrumbs is quick, easy, and a great way to reduce food waste. Any bread works—sourdough, buns, rolls, or even stale sandwich slices. Just cube it, blitz in a food processor, and you’ve got fresh breadcrumbs. Want them crunchy? Pop them in the oven and they’re ready to add extra crunch and flavour to all your favourite dishes!
Ingredients
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Leftover bread (stale slices, crusts, ends – any type)
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Optional seasonings: Mrs Rogers salt, pepper, garlic powder, dried herbs (thyme, oregano, rosemary)
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GoodLife airtight pantry jar
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Mrs Rogers baking paper (to line tray)
Directions
Tear or cut your bread into small chunks or cubes.
Add the bread to a food processor and pulse until you get crumbs. For coarser crumbs, pulse less; for finer crumbs, pulse longer. If you don’t have a food processor, a blender works too.
Toss the bread with optional Mrs Rogers seasonings in a separate bowl and mix well for extra flavour.
Spread the breadcrumbs on a lined baking tray and bake at 180°C for 5–10 minutes, stirring halfway through, until golden and crispy. Staler bread may take a little longer to dry out.
Let the breadcrumbs cool completely. Store in an airtight container for up to 3 weeks or freeze for longer storage.
Recipe Note
- No oven? Toast the crumbs in a dry frying pan over low heat until crisp.
- Combine white, wholemeal, sourdough, or even rye for richer flavour and texture.