- The day before you plan to make breadcrumbs: Slice the bread into ½ inch slices. Place slices on cake racks to dry overnight.
- In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime.
- Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in the freezer or in your refrigerator for 3-4 days.