Should you make your own breadcrumbs? Like all cooking questions, there is no right answer. So, sometimes!
Store brought breadcrumbs are convenient. They are ready when you need them, and they get the job done.
That said, store-bought breadcrumbs are stale and powdery and, as a coating, can have a pasty finish.
Besides, making breadcrumbs yourself uses up bread that otherwise might end up in the garbage. If making them is not possible, substitute panko, a Japanese flaky bread crumb.
To make breadcrumbs:
- Position a rack in the middle of the oven and heat to 350°F. Rip day-old bread into 2-inch pieces. Process small batches of the bread in a food processor fitted with a steel blade until coarse breadcrumbs form, 30 seconds. Distribute the breadcrumbs on a sheet pan.
- Toast in the oven, tossing several times, until crunchy and light golden, 20 to 25 minutes. Cool completely.
The breadcrumbs can be toasted in advance. Store in a plastic bag at room temperature for 3 days, in the refrigerator for 3 weeks, or in the freezer for 3 months.
3 lb firm day-old bread yields 2 lb or16 cups breadcrumbs
