Homemade Italian Bread Crumbs are easy to make from scratch in just a few minutes!!
So much better than store bought and at a fraction of the price plus there are no preservatives or unwanted ingredients!!
Why you’ll love this recipe
Italian bread crumbs or pangrattato are simple to make at home and a perfect way to use up leftover bread.
This recipe uses some of my favorite herbs and spices but it is completely adaptable and can be tweaked easily. Also you can use your favorite bread!
My family never wasted bread. Leftovers were turned into bread crumbs and I have always done the same. Having pangrattato in the freezer means Italian Chicken Cutlets are a cinch to prepare.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
This recipe for Italian bread crumbs uses basic ingredients that you probably already have.
- bread – I even use leftover whole grain bread (I don’t mind the bits!)
- fresh parsley – you could use dried but be sure it’s very fresh
- dried oregano – use fresh if you prefer
- dried thyme – just like the oregano, you can use fresh
- onion powder – adds so much flavor
- garlic powder – great flavor
- salt and pepper – without would be too bland but can be slightly reduced
If you are in a real hurry, you can use plain dry, store bought bread crumbs and add the seasonings. In this case, you’ll be able to make Italian bread crumbs in 5 minutes!
Typically, I will save bread ends, crusts or any leftover bread in a zip lock bag in the freezer. Then when I have enough, I’ll spread the bread on a baking sheet and pop it into the oven after I’ve baked a cake or roasted a chicken. Then make Italian bread crumbs from there. But if you don’t have bread lying around, here’s what you do.
- slice the bread thinly and dry in a low oven
- crumble the dried bread into a food processor and whiz until the texture you like
- add chopped parsley to the bread crumbs and process to 30 seconds
- stir in remaining ingredients
Tips for success and FAQ’s
The key here is the bread. It needs to be dry or it will just tear and not crumb in the food processor. Different breads will need different drying times. I use a french stick which dried easily. However heavier breads will take longer to dry in the oven.
Be sure to slice the bread thinly so that it drys quickly.
Yes, you can but I find the food processor needs to be powerful to crumb dry sourdough.
Italian bread crumbs are regular bread crumbs with seasonings like oregano, garlic, parsley and salt or other Italian seasonings.
Yes, absolutely! There will be a difference in texture but the flavor will be amazing!
Keep these bread crumbs in the fridge for two weeks or so but I like to store mine in the freezer for up to three months. Always store in an air tight container or heavy duty zip lock bag.
My favorite dish to make is Italian Chicken Cutlets. But you can use the same recipe and swap out the chicken for beef or pork. Also these bread crumbs can be also used to add body to soups or add to ground beef to make meatballs.
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Italian Bread Crumbs Recipe
- 1 lb (450 grams) bread
- ¼ cup chopped parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 300ºF/150ºC.
- Slice the bread thinly and spread out in one layer on baking sheets (you will need more that one baking sheet).
- Toast bread for 5 minutes then flip bread slices over. Toast for another 5 minutes until dry throughout. Heavy breads may take longer to toast.
- Transfer toasted bread to a wire rack until cool.
- Break up the bread and crush in the food processor in several batches progressively transferring crumbs to a medium bowl.
- With the last lot of crumbs in the food processor add the parsley and process for 20-30 seconds until the parsley is finely chopped.
- Combine all the crumbs in a bowl together with remaining ingredients.
- Store in an airtight container or heavy duty zip lock bag in the fridge for two weeks or in the freezer for 3 months.