Italian Breadcrumbs Recipe

This is the classic Italian breadcrumbs recipe made with dried herbs. It's great to use for any savory recipe using breadcrumbs. Recipe yields about 8-10 cups of breadcrumbs.

Course Main Course

Cuisine Italian

Keyword breadcrumbs

Prep Time 10

Total Time 10

Servings servings

Calories 113kcal

Author Angela Allison

Equipment

food processor fitted with blade attachment

Ingredients

2 loaves crusty Italian bread (12-16 ounces each) (day or two old)
1 cup parmesan cheese (finely grated)
3 tablespoons Italian seasoning blend
2 tablespoons dried parsley flakes
1 ½ teaspoons kosher salt

Instructions

Preheat oven to 250 degrees. Slice the bread into about ½ inch slices and place on a baking sheet. Bake in preheated oven until the bread is dried, but not browned, about 15-20 minutes. Remove and let cool.
Working in batches, tear the bread into the bowl of a food processor fitted with a blade attachment. Pulse the pieces into fine crumbs and place in a very large bowl.
To the bowl, add in the grated parmesan, herbs, parsley, and salt. Stir together until well combined.
You can use the crumbs immediately. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to a month.

Notes

Counter drying option: If you're not in a rush, you can leave the sliced fresh bread out on the counter uncovered for a few days to dry out.

Nutrition