salt & pepper
herbs of your choice (I went with Herbs de Provence)
I turned the oven on to 350 degrees and then cut the bread into chunks and put into my food processor along with two cloves of garlic, a teaspoon of Herbs de Provence, and a few shakes of salt & pepper. It all depends on how salty, garlicky, and herby you want your breadcrumbs. I put the food processor on pulse and let in a small stream of olive oil (a tablespoon or two) while they chopped into a fine crumb.
Using a silpat-covered baking sheet, I spread the crumbs out into a thin layer and popped into the hot oven for 15 minutes, mixing them up every 5 minutes so all crumbs had a shot at being toasted. I let them cool once out of the oven and then stuck into a mason jar for future use.
They're perfectly flavored and will be great in any recipe that calls for breadcrumbs. Here are a few Hardly Housewives favorites: