How to Make Italian Breadcrumbs at Home (In 5 Minutes or Less)
If you’ve ever found yourself staring at a half-used baguette or some sad slices of sandwich bread, wondering what to do with them—this post is for you. Don’t toss them. Turn them Italian Breadcrumbs in 5 minutes or less.
They’re herby, garlicky, and totally game-changing for everything from meatballs to baked pasta to crispy-topped casseroles.
This simple recipe for Italian Breadcrumbs comes together fast and costs much less than you would pay for local grocery store bread crumbs.
Why Make Your Own?
Sure, store-bought Italian breadcrumbs are fine—but homemade?
- Tastes fresher (because it is)
- No preservatives
- Customizable….Control the salt, herbs, and flavor.
What You’ll Need
- Dry bread crumbs (any type of bread—white, whole wheat, baguette, etc.)
- Garlic powder
- Onion powder
- Dried parsley
- Dried oregano
- Dried basil
- Salt
- Black pepper
Optional Add-Ins
- Grated Parmesan…Adds salty, savory flavor—just don’t add if you plan to store for long.
- Crushed red pepper…For a little kick.
- Lemon zest….Great for fish or chicken.
How to Use Them
- Sprinkle on mac and cheese before baking.
- Mix into meatballs or meatloaf.
- Coat chicken, pork chops, or eggplant for frying or baking.
- Add a crunchy topping to casseroles or pasta bakes.
Quick Tip
Always taste your breadcrumbs before using them—especially if your bread was salty or flavored. You can always adjust the seasoning.
Scroll down for the complete recipe….
Ingredients
- 2 cups dry bread crumbs (any type of bread—white, whole wheat, baguette, etc.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- If your bread isn’t already dry/stale, pop slices in a 250°F (120°C) oven for about 15–20 minutes until crisp but not browned.
- Tear or cut the bread into chunks. Use a food processor to pulse until you reach your desired crumb texture—fine for coating, coarse for casseroles.
- Toss in the spices and pulse a few more times to combine evenly.
- Store in the fridge for up to 2 weeks, or in your freezer up to 3 months. Just let them come to room temp before using.