Homemade Panko Breadcrumbs

Making homemade panko breadcrumbs from scratch is so easy! Never buy panko again! Plus, it’s a great way to use your leftover bread so it doesn’t go to waste. You can use store-bought bread or homemade bread for this recipe, including homemade einkorn bread!

Course Bread, Condiment, pantry item, pantry staple

Cuisine American, Indian, Japanese

Keyword Homemade Panko Bread Crumbs, Panko Breadcrumbs, Panko Breadcrumbs Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 136kcal

Cost $5

Equipment

1 Food processor with a shredding attachment (optional)

Ingredients

1 loaf white bread

Instructions

Getting as close to the edge as you can, remove the crusts from all the slices of bread.
If the bread is fresh, toast it slightly to remove some moisture. About half a cycle in the toaster.
Using a food processor with a shredding attachment, or by hand, shred or crumble the bread into flakes.
Pre-heat the oven to 300°F. Spread the bread flakes in a thin layer on a baking tray. Bake for 7-10 minutes, or until the panko is a light golden brown. Stir halfway through.
Remove from the oven and allow the panko to cool fully before storing.
Transfer the finished panko into an airtight container, I recommend glass, and store for up to a year.

Notes

Best Tips for Homemade Panko

While the process is really simple, there are a few things that make it even easier! Here are my best tips for making your own panko without stress!

You Don’t Have to Use Old Bread – While it’s a great way to use up old bread, if you need panko and you don’t have any stale bread, you can still make panko! Just lightly toast the bread so that some of the moisture is removed from it. Usually, a half cycle of the toaster will do the trick!
Shred, Don’t Crumble – Once the bread is toasted, use a food processor with a shredding attachment to get the best flaky texture for your panko. If you don’t have one, you can crumble it with your hands, but I have found that homemade bread can ball instead of flake when I try to crumble it by hand.
Keep the Crusts – One of the characteristics of panko is that it is made with white bread, without the crusts. I like to cube the crusts after removing them and keep them for homemade stuffing! Just toss the cubes into a Ziploc bag and store them in the freezer until you are ready to toast them for stuffing!

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