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Homemade Panko Bread Crumbs


An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.

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  • loaf white bread, or
  • if you don't havewhite bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup


Servings 3
Preparation time 15mins
Cooking time 21mins


Step 1

1 Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
2 Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
3 Immediately remove bread crumbs from oven and allow them to cool.
4 Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.


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