Recipes Everyday Cooking More Meal Ideas DIY Fresh Panko 4.9 (24) 17 Reviews 3 Photos Any white bread will do for making panko. An Asian chef swore that the best homemade panko came from Wonder Bread. The yield will vary according to how large you make your crumbs. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months. Submitted by Jess Updated on July 11, 2022 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 20 Yield: 20 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 20 servings 1 loaf white bread, torn Directions Preheat an oven to 300 degrees F (150 degrees C). Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet. Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely. I Made It Print 42 home cooks made it! Nutrition Facts (per serving) 60 Calories 1g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 60 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Sodium 155mg 7% Total Carbohydrate 12g 4% Dietary Fiber 1g 2% Total Sugars 1g Protein 2g 3% Calcium 34mg 3% Iron 1mg 4% Potassium 23mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.