If your bread isn't stale or dry, spread slices on a baking sheet and bake at 150°C (300°F) for 10-15 minutes until dry but not browned. Let cool completely.

Tear the dried bread into rough chunks. Remove any hard crusts if desired, though they can add texture.

Place the bread chunks into a food processor. Pulse in short bursts until you achieve the desired crumb consistency. Be careful not to over-process into a paste.

For finer crumbs, continue processing. For coarser crumbs, stop when larger pieces remain. You can also achieve this by grating the dried bread.

The bread crumbs are now ready to use immediately for coating or toppings. For storage, spread them on a baking sheet and bake at 120°C (250°F) for 10-15 minutes to ensure they are completely dry and will last longer.