Homemade breadcrumbs taste fresher than store-bought--but only if you store them correctly. Just as with bread, when you do not keep your breadcrumbs properly, they dry out and become stale or mouldy in a damp environment. When you keep your homemade breadcrumbs in the right manner, they will be readily available anytime you need a coating for frying or as a crunchy topping for a casserole.
Fill food processor halfway with fresh or dried bread scraps.
Pulse the food processor several times until the breadcrumbs reach the desired texture.
Pour the homemade breadcrumbs into a freezer bag or air tight jar.
Push excess air from a bag and seal.
Store the container of breadcrumbs made from fresh bread in the refrigerator for one week.
Keep the bag of homemade breadcrumbs made from dried scraps in the pantry.
Revive stale breadcrumbs made with dried bread. Scatter the dried breadcrumbs into a single layer on a baking pan, and crisp them in a 121 degrees Celsius oven until lightly toasted.
Dry bread scraps (to make dried breadcrumbs) by arranging them in a single layer on a baking pan. Heat in the oven at 121 degrees Celsius for up to one hour or until completely dried. Allow to cool completely before putting into a food processor.