Perfect Italian Breadcrumbs {from Scratch!}

Homemade Italian Breadcrumbs are easy to make, economical, a great way to use up old bread, and YOU control the ingredients!

Course Pantry Staples

Cuisine Italian

Prep Time 5

Total Time 5

Servings ½-cup servings (recipe makes approximately 3 cups)

Calories 81kcal

6 ounces old/dried out bread, rolls, buns, etc. approximately equivalent to 4 to 5 slices of bread
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon salt
Freshly ground black pepper to taste

Tear stale bread into large pieces. Place in a large food processor or blender. Add dried herbs, garlic powder, salt, and pepper. Process/blend/pulse until fine crumbs form.
Use immediately or store in an airtight container in the refrigerator or freezer (depending on how long before you use them).

If you are watching your sodium intake, feel free to decrease amount of salt. You can also make your breadcrumbs with ¼ teaspoon of salt to begin with, taste, and then add the remaining ¼ teaspoon if you feel it's necessary.
Tweak the herbs to your liking, or if you prefer to use fresh, be sure to increase the amount used since the flavor of dried herbs is more concentrated.
If you plan on using your breadcrumbs soon, they will keep in the refrigerator just fine.
If storing breadcrumbs in the freezer, place inside two freezer baggies and squeeze out any air. They will stay fresh for several months this way. Whenever you need breadcrumbs for a recipe, you can thaw for a few minutes at room temperature and then measure out. Or you can portion breadcrumbs by the cup or half-cup into small baggies before freezing.