Some prepared crumbs, such as those made from graham crackers, chocolate wafers, and dry bread, are available at the supermarket. Others are not, so use our helpful tips to make your own.
Test Kitchen Tip: If your bread has turned the corner from fresh to dry, freeze it. That way you'll have some bread to thaw and make into dry crumbs or cubes as needed.
For 1 cup of crumbs, you will need about 28 saltine crackers OR 14 graham crackers OR 24 rich round crackers. To make the crumbs, place the crackers in a food processor fitted with the blade attachment. Process using on/off pulses until crumbs are desired consistency.
Cut bread into cubes and process as you would cracker crumbs. Use 1 slice of fresh bread for every 3/4 cup crumbs.
First, make dry bread cubes, then process the cubes in the food processor as you would cracker crumbs. One slice of bread yields 1/4 cup fine dry crumbs. Or purchase panko.
Dry bread crumbs and cracker crumbs are normally used for breading foods that are to be fried. Soft bread crumbs tend to be used for crispy toppings on casseroles and as filler in ground meat dishes, such as meat loaf and meatballs.
Often called for in stuffing and casserole recipes, dry bread cubes can be made from just about any type of bread. To make, stack a few slices of bread and cut into 1/2-inch-wide strips using a serrated knife. Cut strips crosswise into 1/2-inch cubes. Preheat the oven to 300 degrees F. Arrange cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until golden brown, stirring once or twice; let cool.