Homemade breadcrumbs are the easiest (and tastiest) pantry upgrade you’ll ever make. This recipe makes a big batch that keeps beautifully in the freezer for up to 6 months - no thawing needed.
0 Cut the baguettes into thick slices and let them dry overnight. For this part of the recipe, we store our bread in an unsealed bag or in a baking dish. Alternatively, you can freeze any stale bread ends and collect them until you are ready to make breadcrumbs.
1 The next day, the bread should be nice and hard. Using a powerful blender or food processor, add a few pieces at a time, and blend in batches at low speed, gradually turing up the speed to high, about 20 to 30 seconds total. The bread pieces should turn into fine crumbs.
6 Tip: work with about 5 slices of bread at a time in my Vitamix. Transfer the blended batches to a large bowl. Repeat until all of the bread is blended to fine crumbs.
3 Add the grated Parmigiano cheese to the bowl of bread crumbs. Measure the cheese with your heart; there are no specific measurements here as you can add as much cheese as your heart desires.
4 Give everything a good mix, and feel free to add any herbs of choice. At this point, I transfer the breadcrumbs to a resealable freezer bag, but you could also use them straight away in a recipe.
5 The breadcrumbs will not clump up and you can use them straight out of the freezer without having to thaw them.
