These Homemade Italian Breadcrumbs are packed with flavour and the perfect way to use up leftover bread! Made with a mix of fresh herbs, pantry spices and stale bread, this seasoned breadcrumb blend is a simple, tasty alternative to store-bought breadcrumbs. Plus, you’ll know exactly what’s in it. No preservatives, no additives, and just real, whole ingredients.
These seasoned breadcrumbs are perfect for coating chicken tenders, schnitzels or veggie patties, adding flavour to meatballs or rissoles, sprinkling on top of pasta bakes for extra crunch, or stirring through a stuffing mix. Once you’ve made a batch, you’ll never go back to the packet version!
Made from scratch = less waste!
I love that I can use old bread in this recipe. I don’t know about you, but I always seem to have odds and ends of bread left over. And one child still gets the crusts cut off their sandwiches 🙄. Is your household the same?
Just put all the leftover bread into the freezer, and then once you have enough, make a batch of these breadcrumbs! You can use whatever bread you already have – less waste, more savings!
Ingredients in Homemade Italian Breadcrumbs
Here’s what you’ll need to make these quick and easy Italian-style breadcrumbs:
Stale bread – Almost any bread will do: White, wholemeal, sourdough. Whatever you have on hand! Though I tend not to use multigrain in this recipe. If you’ve got a collection of bread crusts piling up in the freezer, this is a perfect way to use them!
Garlic powder – Brings that savoury flavour without being overpowering.
Onion powder – Adds a mellow sweetness and rounds out the seasoning.
Salt (optional) – Just a small amount is used in this recipe. You can leave it out if you like, and add seasoning to whatever recipe the breadcrumbs are going into.
Ground black pepper – Adds a hint of warmth.
Fresh parsley – Adds brightness and colour. I love using flat-leaf parsley straight from the garden, but any kind works! Don’t substitute with dried parsley, the flavour just won’t be the same.
Fresh basil – I have basil growing in my garden, so will always use fresh if I can. You can substitute with 1 tsp dried basil if needed.
Dried oregano and thyme – These pantry staples round out the classic Italian flavour profile.
How to make Italian Breadcrumbs
Making your own seasoned Italian breadcrumbs is surprisingly easy. Here’s a summary – just 3 steps!
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: First, dry out your bread. Tear it into chunks and bake it in a low oven for 10–15 minutes, until completely dried out but not browned.
Step 2: Put the dried bread into a food processor or high-speed blender, along with the fresh parsley and basil. Blitz until you have fine crumbs.
Step 3: Add the garlic powder, onion powder, salt, pepper, oregano, and thyme. Blitz again for just a second until the herbs are mixed through. That’s it!
Tips for success
From a recipe test fail! 😂 Check the weather – if it’s a rainy day, don’t leave your bread to cool for too long after you’ve dried it. It will reabsorb moisture in the air and you’ll need to crisp it up again. I learnt the hard way!
If using the ends of a loaf, you might need to dry them a little longer than regular slices too. They need to be quite crispy for the food processor to blend.
Using seasoned breadcrumbs
These Italian Breadcrumbs are really versatile! Here are some of my favourite ways to use them:
- Use them to coat Italian chicken strips or fish before oven-baking.
- Mix into meatballs, patties or rissoles for added flavour and texture.
- Sprinkle a small amount over roasted veggies or pasta bakes.
Storing
Once blended, let the breadcrumbs cool completely (especially if you’ve used freshly toasted bread). Then, store in an airtight container.
When made with fresh parsley and basil, these breadcrumbs should be stored in the fridge and used within 5 days.
For longer storage, freeze in an airtight container or ziplock bag. Label with the date and use within 3 months. They can be used straight from frozen.
Looking for more homemade staples for family meals? Try my homemade onion soup mix – it’s additive-free and made with just dried herbs and seasonings. Just like this recipe, it’s well suited for cooking for babies and toddlers!
If you make these Homemade Italian Breadcrumbs, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly recipes.
Happy cooking,
Chloe x
Homemade Italian Breadcrumbs
Category: Pantry StaplesIngredients
- 250 g stale bread (Note 1)
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh basil leaves
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp salt for family over 12 months
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 150°C / 300°F (130°C fan forced).
- Tear 250 g stale bread into chunks and lay it out onto a baking tray. Bake for 7 minutes. Flip the bread, and bake for another 5-7 minutes or until completely dried out but not browned. Let cool.
- Put the bread into a food processor. Add 1/4 cup fresh parsley leaves and 1/4 cup fresh basil leaves. Blitz into fine breadcrumbs.
- Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp salt and 1/4 tsp ground black pepper. Blitz again for just a second until well combined.
Thermomix Instructions:
- Preheat oven to 150°C / 300°F (130°C fan forced).
- Tear 250 g stale bread into chunks and lay it out onto a baking tray. Bake for 7 minutes. Flip the bread, and bake for another 5-7 minutes or until completely dried out but not browned. Let cool.
- Put the bread, 1/4 cup fresh parsley leaves and 1/4 cup fresh basil leaves into the mixing bowl. Chop for 15 seconds, speed 7, MC on.
- Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp salt and 1/4 tsp ground black pepper. Chop for 3 seconds, speed 7, MC on.
One Response
I keep a stash of these in the freezer, perfect for making quick chicken tenders. The flavour is so good, way better than standard store-bought breadcrumbs!