Preheat the oven to 350℉.

Cube the bread into half-inch pieces. Spread the cubes on a dry baking sheet in a single layer. Bake for about 15 minutes, tossing halfway through, until fully dry and firm to the touch.

The bake time will depend on the moisture content of the bread. The type of bread used is also a factor. If using gluten-free bread, it tends to be more dry and requires a shorter baking time.

Once cooled, transfer the dried bread cubes to the bowl of a food processor or blender. Pulse until you achieve the desired texture.

The crumbs should be coarse for panko-style. For standard breadcrumbs, pulse until finely ground. For most uses, a blend of coarse and finely ground is ideal.

Be sure the crumbs are completely cool before storing them to avoid condensation in the storage container.

Store the breadcrumbs in an airtight container at room temperature for up to a week. In the fridge for up to 3 weeks. Or in the freezer for up to three months – my preferred storage method.