Using either your toaster or the broiler in your oven, toast the bread slices until very brown. Both sides need to be toasted, so if broiling, be sure to flip the bread slices for an even cook overall.

Remove from the toaster/oven and let them sit to cool for just a minute or so.

Take a knife and cut the toast into large chunks. I usually just stack the bread on top of each other and cut them with a large sharp knife.

Preheat oven to 350 degrees.

Take your toast and place it into your blender or food processor. Start pulsing them on a medium/high speed until quite crumbly. Then turn your machine to high and continue to blend until just crumbs remain. If you find it is tricky to get all the bread crumbed in one go, do this in batches OR after blending, remove everything onto a cookie sheet with siding, grab the larger pieces that still need to be crumbed, place back into your blender and go again until everything is crumbs!

Once you are left with just breadcrumbs, place them onto the cookie sheet with siding and spread into an even layer. Bake for 10 minutes or until crumbs are very brown. We want to remove moisture to reduce chance of molding, encourage a longer shelf life and for texture!

Remove the breadcrumbs from the oven and let cool for at least 3 hours on the sheet. This, again, will help remove moisture.

Store in an airtight container for 2 months at room temperature.