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Homemade Italian Bread Crumbs

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course seasoning
Cuisine Italian
Servings 8 servings
Calories 158 kcal

Ingredients
  

  • 1 pound day-old bread any type
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Preheat your oven to 300°F. Slice the bread thinly and arrange the slices in a single layer on a baking sheet.
  • Toast the bread for 5 minutes, then flip the slices and toast for another 5 minutes until the bread is dry but not browned. Remove from the oven and let cool on a wire rack.
  • Break the toasted bread into pieces and place them in a food processor. Pulse in batches until you achieve fine crumbs. For a finer texture, add some of the chopped parsley in the final batch and pulse briefly for about 20-30 seconds.
  • In a large bowl, combine all the bread crumbs with the remaining parsley, dried oregano, dried thyme, dried rosemary, onion powder, garlic powder, salt, and black pepper.
  • Place the finished bread crumbs in an airtight container. They will keep in the refrigerator for up to two weeks or in the freezer for up to three months.

Nutrition

Calories: 158kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 0.4gSodium: 487mgFiber: 3g
Keyword Homemade Italian Bread Crumbs
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