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Dehydrated Breadcrumbs

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Dehydrated Breadcrumbs

Recipe Details

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Dehydrated French bread slices can be crushed into breadcrumbs or used directly in stuffing mixes, soups, and skillet meals. Drying bread creates a lightweight trail staple that adds structure and thickening power to backcountry recipes and helps use leftover bread efficiently before trips.

Prep Time

15min

Cook Time

4h

Wait Time

10min

Characteristic Details
Difficulty: Super easy
Cost:
Cheap
Category: Dehydrated Ingredients
Seasons: All

Ingredients

Ingredients & Servings: Easily customize your meal with our adjustable servings slider. The ingredient list dynamically updates, ensuring perfect portions for your camping adventure, whether solo or with a group.

For 1 Batch(es)

Bread

1  Loaf French Bread

Dehydrated Breadcrumbs Directions

Step 1:

Slice approximately 450 g of French bread or baguette into 1-inch slices or cubes. Avoid cutting pieces larger than 1 inch to ensure even drying.

A close up photo of a sliced loaf of French bread on a cutting board

Step 2:

Arrange bread pieces in a single layer on dehydrator trays with space between pieces for airflow.

A close up of sliced French bread laid out on dehydrator racks

Step 3:

Dry at 150°F (65°C) until slices are completely dry and crisp with no remaining softness in the center.

Step 4:

Allow bread to cool completely before storing or crushing into breadcrumbs.

Close up photo of dried bread slices next to a food processor

Step 5:

Pulse-dried bread in a blender or crush by hand to create breadcrumbs if desired.

A food processor showing pieces of broken up dried bread slices

Showing dried bread slices being processed into crumbs on high speed

Close up showing a food processor after the dried bread slices were processed into fine crumbs

You can also do it old-school, where you place a sheet of parchment paper onto the counter and layer the dried bread slices on top. Use a rolling pin to crush the bread into crumbs.

Step 6:

After your breadcrumbs are processed, storage them in an airtight container.

Close up of a food processor and a mason jar with a canning funnel and filled with breadcrumbs

Recipe Notes

  • Batch size: approximately 450 g (16 oz) of French bread with a final dried weight of 300 g
  • Cut into 1-inch slices before drying
  • Dried at 150°F (65°C)
  • Dry until completely crisp with no internal softness
  • Can be crushed into breadcrumbs after drying
  • Use in stuffing mixes, soups, chowders, and skillet meals
  • Store airtight in a cool, dark place for up to 9 months, or longer if vacuum sealed
  • For long-term storage, keep in the freezer
  • See: Dehydrating Food for Backpacking

Nutrition facts

Per Serving

Kcal: 85 kcal
Fibers (g): 1g
Sodium (mg): 170mg
Carbs: 16g
Sugar (g): 0.5g
Fat: 0.75g
Proteins: 3g