Step 1

Preheat your oven 250° and fit your food processor with the shredding disc.

Step 2

Cut all the crusts off each slice of bread. Cut the crustless bread into strips to make the bread easier to fit into the food chute.

Step 3

Scatter breadcrumbs onto 1 or 2 rimmed sheet pans and bake for 20 to 30 minutes, tossing every 5 minutes or so until crisp. Panko crumbs should not be golden.

Step 4

Allow the crumbs to cool completely before storing in an air-tight container for a few weeks or freeze for up to 2 months or so.