These easy homemade panko breadcrumbs will save you a buck, and they are a great way to use up any old bread! You won't be able to tell a difference between these delightfully crunchy, made-from-scratch breadcrumbs and pre-packaged panko!
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Instructions
Preheat your oven to 300°F (150°C). Meanwhile, slice the bread (if not already sliced) and remove all crusts. Use your hand to pull the bread apart into smaller pieces, or use the 'shred' attachment on your food processor.
Arrange the shredded bread in a single layer on a baking sheet. Bake them in the oven for 5 minutes. Pull the baking sheet out of the oven, stir the bread, then bake for an additional 5 minutes. Stir again and repeat until the bread crumbs are not 'chewy' or wet, but dry and crumble easily.
Remove the shredded bread from the oven and allow it to cool. Once cooled, crush the bread in a Ziploc bag with the flat side of a meat tenderizer, or use a food processor in brief pulses to get the right 'Panko' consistency. Mix with Italian seasoning, if desired, and store in an airtight container for up 3 months.
Notes
If you would like whole-wheat panko breadcrumbs, use whole wheat bread. For gluten-free breadcrumbs, use gluten-free bread. So on and so forth.
Store in an airtight container at room temperature for up to a year.
Freeze breadcrumbs in an airtight container for up to 2-3 months.