Italian Bread Crumbs Recipe
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A recipe for tasty, homemade bread crumbs with Italian seasonings. So easy that you'll never buy Italian Bread Crumbs again!
Servings: 2 cups
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
Variations
- If you are in a hurry, you can use plain, dry, store-bought bread crumbs and add the seasonings to make this recipe in 5 minutes.
- Increase or decrease the spices to your taste.
- Add finely grated Parmigiano Reggiano (Parmesan) or Pecorino Romano cheese.
- The bread must be dry, or it will tear and not crumble in the food processor. Different breads will need different drying times. I use a French stick, which dries easily. However, heavier breads will take longer to dry in the oven.
- Be sure to slice the bread thinly so that it dries quickly.
Nutrition
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
