I had half a loaf of stale wheat bread and half a loaf of Italian five grain bread that was just a day or two past its prime. Here's the recipe that I concocted.
Homemade Italian Breadcrumbs
4 oz of stale bread, cut or torn into one inch pieces
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
Place all of the ingredients into a blender and pulse until coarse crumbs form. Spread the crumbs evenly onto a large baking sheet. Bake the crumbs for about 5 minutes at 300, until they begin to brown and are crisp. Cool for 15 to 20 minutes and store in a mason jar at room temperature for up to 2 weeks.
The breadcrumbs turned out better than I thought they would, plus they made the house smell amazing. I used them in the Eggplant Parmesan that I made last night and I could really tell a difference. There was much more flavor, and the breadcrumbs were so much crunchier than the store bought kind. What a great use for stale bread!