From scratch · Pantry mixes
Panko-style crumbs
Crustless white bread pulsed into coarse flakes and dried without browning, for a light, crisp coating.
✋ 5 min hands-on
⏱ 30 min start to finish
🍽 About 2 cups.
ContainsWheat.
Ingredients
- 8 slice sandwich bread, white, crusts cut off
Time
Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.
| Step | Hands-on | Waiting |
|---|---|---|
| Make the flakes | 5 min | – |
| Dry at 300°F | – | 10 min |
| Cool | – | 15 min |
| In all | 5 min | 25 min |
How long it keeps
- Pantry: airtight once completely dry (NDSU gives dried bread crumbs about 6 months); freeze them if you’re not sure.
Nutrition
Estimated from the ingredients’ USDA FoodData Central numbers.
Steps
You’ll need: food processor, or the large holes of a box grater, baking sheet.
- Heat the oven to 300°F. Pulse the crustless bread in a food processor into coarse flakes (or grate it).
- Spread them on a baking sheet and bake 8 to 12 minutes, stirring once, until dry but still pale.
- Cool completely before storing.
⚖️ Scaling8 slices make about 2 cups of flakes.
Good to knowSave the crusts for dry breadcrumbs.
Sources
- Food Storage Guide (FN579), NDSU Extension, reviewed January 2023. Accessed 2026-10-25.