Are you tired of spending money on store-bought breadcrumbs? Look no further! Follow my step-by-step instructions for how to make delicious and crunchy homemade Italian bread crumbs using leftover bread of any kind.
Yes, I know this is a sauce website. But we have been expanding our repertoire to share our knowledge of other kitchen essentials and how-to skills.
🌟Why Make Bread Crumbs from Scratch?
These homemade bread crumbs are not only budget-friendly but also tastier and crispier than their commercial counterparts. Plus, they can be used as a substitute in any recipe that calls for plain bread crumbs.
By using any leftover or stale bread you have on hand, even those lonely bread heels or the ends of loaves won't go to waste. Not only does this save money, but it also reduces food waste, making it a win-win situation.
Moreover, our taste testers have given this Italian bread crumb recipe two thumbs up, rating them higher than regular store-bought bread crumbs in both taste and texture. So you can be confident that you're making a quality product.
What Type of Bread for Bread Crumbs?
Skip the fancy bread, from beautiful baguettes to fresh focaccia, save that for your homemade croutons.
Instead, use any kind of bread you have on hand. You can use stale bread or fresh bread.
Save the odds and ends in a bag until you have enough to make a batch of bread crumbs. You can mix a variety of breads when making your own bread crumbs. From a rouge hot dog bun to a leftover dinner roll, it all works the same.
Approximately 6 ounces of bread will yield about 2 cups of bread crumbs.
I prefer to use my own blend that doesn't contain fennel, red pepper flakes, or black pepper. Mainly because these are flavors I prefer to control within each recipe. You can substitute your own Italian seasoning if you prefer.
I don't recommend using fresh herbs in this recipe.
You can also convert the recipe to make plain regular bread crumbs but just adding the sea salt.
See the recipe card for exact quantities.
🍲How to Make Italian Bread Crumbs
Tear your leftover bread slices into pieces and place the bread cubes in a food processor or high-powered blender.
Pulse the bread until you achieve your desired size and texture.
About 30 seconds will give you larger panko-style crumbs, while up to a minute will produce fine crumbs.
Spread the soft bread crumbs in an even layer on an unlined baking sheet. No need to add any oil.
Bake the bread crumbs in a preheated oven for 5 minutes. Stir them, and then return to the oven until they turn golden brown.
Cool your breadcrumbs and then stir in your favorite seasoning.
Place any extra fresh bread crumbs in an airtight container and store them in a cool, dark place for up to a week.
You can also freeze the bread crumbs without the need to thaw them before using them in your recipes. I prefer to use a plastic freezer bag for this. Honestly, they last so long in the freezer I suggest making a big batch!
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💬Frequently Asked Questions
To make gluten-free Italian bread crumbs simply substitute gluten-free bread.
Yes, you can add up to ½ cup of grated parmesan cheese to the bread crumbs. This is a great option for topping casseroles but I prefer using traditional bread crumbs without cheese for deep-fried foods.
Italian Bread Crumbs
- Food processor
- Baking Sheet
- 6 ounces leftover bread
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Preheat your oven to 325 F degrees.
- Tear your bread into small pieces or cut it into cubes. There is no need to remove the crusts. Place the bread pieces in a food processor. Pulse the bread cubes for 60 seconds for a fine crumb and 20 to 30 seconds to make a panko style bread crumb.6 ounces leftover bread
- Spread the bread crumbs evenly on a baking sheet. Bake for 5 minutes. Stir and bake for another 3 to 5 minutes or until the bread crumbs are dry and crisp. Keep an eye on them to prevent burning.
- Remove the bread crumbs from the oven. Cool completely before adding mixing in the seasonings.1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt
- Place any extra bread crumbs in an airtight container and store them in a cool, dark place for up to a week. You can also freeze the bread crumbs without the need to thaw them before using them in your recipes.
- You can substitute 1 ½ tablespoons of Italian seasoning plus the salt for the individual seasoning.