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A glass jar filled with panko breadcrumbs next to a spoon of crumbs and a trail. Surrounded by bread.

Homemade Panko Breadcrumbs From Stale Bread

5 from 1 vote
A great homemade substitute for panko breadcrumbs that are made using stale bread. You need only 1 ingredient and 20 minutes to make panko breadcrumbs from scratch that you can use in lots of different recipes.
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Course: Bread
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 150 g
Calories: 460kcal
Author: Rebecca Foxley

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. 

Nutrition Estimate

Calories: 460kcal | Carbohydrates: 80g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 795mg | Potassium: 237mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 210mg | Iron: 6mg