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Italian Bread Crumbs

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!!

Italian bread crumbs in glass jar with a spoonful of crumbs.

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.

Ingredient notes

Ingredients required to make the recipe as viewed from above.

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!

Instructions

A collage photo of the four step process to make this recipe.

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 made a butterfly chicken recipe. 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.

Can I use sourdough to make the crumbs?

Yes, you can but I find the food processor needs to be powerful to crumb dry sourdough.

What is the difference between Italian bread crumbs and regular

Italian bread crumbs are regular bread crumbs with seasonings like oregano, garlic, parsley and salt or other Italian seasonings.

Can I use Italian bread crumbs instead of panko crumbs?

Yes, absolutely! There will be a difference in texture but the flavor will be amazing!

How long will these bread crumbs last?

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.

What do I use Italian bread crumbs for?

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.

Breadcrumbs in glass jar with a spoonful beside the jar and bread in the background.

More recipes like this

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Ligurian Focaccia

italian bread crumbs in glass jar with a spoonful of crumbs viewed from above

Italian Bread Crumbs Recipe

Homemade bread crumbs with Italian seasonings
5 from 62 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling time: 5 minutes
Total Time: 20 minutes
Servings:2 cups
Author: Marcellina

Ingredients

  • 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

Instructions

  • 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.

Notes

Variation
Use dried parsley in place of fresh.
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!
Tips for success
The bread 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.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 622kcal | Carbohydrates: 114g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 2345mg | Potassium: 480mg | Fiber: 10g | Sugar: 14g | Vitamin A: 656IU | Vitamin C: 11mg | Calcium: 340mg | Iron: 9mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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Recipe Rating




6 Comments

  1. 5 stars
    Thank you! So much better than the processed packaged ones. I used 1 pound of fresh bread crumbs from my local grocery store. I skipped the pepper due to acid reflux but added a teaspoon of ground rosemary. I didn’t have parsley so thought the rosemary would add a little something. This will be my new way of using breadcrumbs for any recipe! (Going to try that breaded baked cauliflower recipe another person posted, thank you for that also!)

  2. 5 stars
    Spot on! I doubled all the herbs and spices. Added to two cups plain bread crumbs. Melted 11/2 cups butter. Dipped cauliflower floweretts into butter, then into breadcrumbs. Baked at 400 degrees for 20 min. Superb!

  3. 5 stars
    Evergreen staple at our house ! We use it almost everywhere when thickening required ! Thank you so much !

  4. I like homemade crumbs…it’s easy and all the leftover bread get to used up…perfect!