METHOD 1 (for breadcrumbs that will last only for a week or a few days): Break the bread into pieces and pulse in a food processor or blender until you achieve the desired size or courseness of breadcrumbs

TIPS:
For superfine and even-sized breadcrumbs, pulse longer and sift through a sieve

If bread is too fresh, leave out to air-dry for a couple of hours for easy blending

METHOD 2 (for breadcrumbs that will keep longer): Bake bread pieces for 15 minutes on low heat until completely dried out. Pulse in a food processor or blender. Store in an airtight container

TIPS:
Dry bread out with a toaster instead of the oven

Allow bread to cool before pulsing

In the absence of a blender, cut bread into smaller cubes, place in a Ziploc bag and crash with a rolling pin