Homemade Panko Breadcrumbs From Stale Bread
If you’re looking to save some money in the kitchen, try making your own Panko breadcrumbs substitute using stale bread. With only 1 ingredient and 20 minutes of time, you’ll save on food waste too.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
10 MINUTES
Cook Time:
10 MINUTES
What Makes This Recipe Great
A money-saving recipe that helps prevent food waste.
Easy to make for beginner cooks.
Can be stored for 2 weeks or in the freezer for longer.
Crispy Panko breadcrumbs can be used in so many different ways, from breading chicken dippers, to topping oven bakes for a crunchy finish. You can get so much use from this recipe.
In the supermarket, Panko breadcrumbs can be quite expensive, but since you can make this breadcrumb substitute at home, there’s no need to skip the recipes that call for Panko.
Homemade Panko breadcrumbs also make a great prep-ahead recipe since you can store them for at least 2 weeks in an airtight container and even longer in the freezer, so you can use up all of the stale bread you have and make a big batch for future use.
We don’t use the crusts of the bread in this recipe, but don’t throw them away, use them to make this stale bread salad instead.
Check Out These Panko Recipes:
Nando’s Style Peri Peri Mac and Cheese
Delicious macaroni cheese topped with a peri-peri panko crumb.
Equipment Needed:
- Food Processor or Blender: To create the breadcrumbs from stale bread.
- Large Baking Tray: Line the baking tray or baking sheet with some baking paper (parchment paper). Depending on the size of the baking tray you use, you might have to bake them in batches or use more than one.
Ingredients:
- Stale Bread – You just need one ingredient for this recipe and you can use any bread that you like, from stale baguettes, leftover burger buns, sourdough bread, wholemeal bread and more. Just be aware that if you use any bread with added ingredients, that the panko breadcrumbs you produce will have a slightly different texture and flavour. Don’t use fresh bread for this recipe, as the bread will clump together when you blend it.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
- Using Fresh Bread – If you need some panko breadcrumbs for a recipe and all you have is fresh bread, you can lightly toast it (without browning it) before blending into breadcrumbs.
Step-By-Step Guide – How To Make Panko Breadcrumbs
Frequently Asked Questions
Aim for coarse, uneven crumbs. Over-processing will result in too fine breadcrumbs, which won’t have the light texture panko is known for.
Reduce the oven temperature slightly and keep a close eye on them. Panko breadcrumbs should be dry but not browned.
Stirring ensures even drying and prevents the breadcrumbs from clumping or toasting unevenly.
Mastering This Recipe – Expert Tips
- Pulse, Don’t Blend: When processing the bread, use the pulse function for better control. This prevents the crumbs from becoming too fine and maintains the texture of panko.
- Evenly Spread the Crumbs: When drying the breadcrumbs in the oven, spread them in a single, thin layer on the baking tray. This helps them to dry evenly and prevents clumps.
- Check for Doneness Early: Keep an eye on the breadcrumbs after 8 minutes in the oven. Overbaking can cause them to brown, which is not what you want for making traditional Panko.
Storage
- Storage: Store the completely cooled panko breadcrumbs in an airtight container at room temperature for up to 2 weeks. Ensure the container is sealed tightly to prevent moisture from affecting the crumbs.
- Freezing: Panko breadcrumbs freeze exceptionally well. Place the cooled crumbs in a freezer-safe resealable bag or airtight container. Squeeze out as much air as possible before sealing. Label the bag or container with the date and freeze for up to 3 months.
- Defrosting: To defrost, simply remove the desired amount from the freezer and let it come to room temperature on the counter. There’s no need to heat or reprocess them; they’ll be ready to use as is.
Homemade Panko Breadcrumbs From Stale Bread
Ingredients
- 6 Slices Stale bread, crusts removed
Instructions
- Preheat your oven to 150°C (130°C fan) or 300°F. Line a baking tray with parchment paper.
- Tear the stale bread into small chunks and place them in a food processor. Pulse a few times until the bread forms coarse, uneven crumbs. Avoid over-processing as panko breadcrumbs should be light and airy.
- Spread the breadcrumbs evenly in a thin layer on the prepared baking tray.
- Place the tray in the preheated oven and bake for 8-10 minutes, stirring halfway through, until the breadcrumbs are dry but not browned.
- Remove from the oven and allow the breadcrumbs to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Recipe Notes
- Don’t allow the crumbs to turn brown – keep a close eye on them as they bake.
- Store for up to 2 weeks in an airtight container or 3 months in the freezer.
- If you want to use fresh bread, toast it lightly (without browning) before blending into crumbs.
Simple and easy to make.