Kitchen-made Panko Breadcrumbs at Home

While I was compiling my grocery list, I skim over my weekly recipes to make sure I get what I need at the store. One of the recipes I planned to make needed a crunch factor aka breadcrumbs or panko. But I didn’t want to spend close to 4 dollars on the pre-packaged stuff. So instead I decided I would give making my own kitchen-made panko breadcrumbs a shot.

I then made a savory casserole for dinner the other night and topped them with my from-scratch panko crumbs. If I didn’t make these crumbs myself, I would never have known they were not store bought and made in my kitchen instead. Crispy, golden and reliable. I’ll be sharing the casserole probably this week.

To Make From-scratch Panko Breadcrumbs Set out:

• 1 (16 ounce) loaf of bread

The whole process is especially straightforward, taking about 30 to 40 minutes total. If you want to make these extra special, use from-scratch bread. For whole wheat breadcrumbs, use whole wheat bread. For gluten-free panko breadcrumbs, use gluten-free bread and so on.

Preheat your oven 250℉ (or 140℃).

Cut the crusts off of a loaf of bread.

Slice into 1-1/2 to 2-inch strips.

Lug out your food processor and fit it with the shredding disc.

Turn it on and push the bread through the food chute.

I should have measured this, but it’s about 5 to 6 cups of breadcrumbs.

Spread the crumbs out onto 1 or two sheet pans. Slide it into your preheated 250° oven and bake for 20-30 minutes, stirring every 5 to 10 minutes or until cripsy but NOT golden brown.

Allow the panko breadcrumbs to cool before storing in an airtight container for a few weeks. Or frozen for a few months.

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Enjoy! And if you give this Kitchen-made Panko Breadcrumbs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!