Toast the bread. For a few slices, use a toaster. For larger batches, arrange slices in a single layer on a baking sheet and broil on both sides until golden brown, watching carefully to prevent burning.

Let the toasted bread cool completely at room temperature.

Flip the slices occasionally to ensure they are thoroughly dry and no moisture is trapped underneath.

Break the cooled, dry toast into smaller pieces and place them in a food processor or high-powered blender. Pulse until you reach your desired crumb consistency, from coarse to fine.

Transfer the finished breadcrumbs to an airtight, freezer-safe bag or container. Store in the freezer for long-term freshness, adding new batches to the same bag as you make them.

Keep a 'bread ends' bag in your freezer and add to it over time. Make a large batch of crumbs whenever the bag is full.