Italian Seasoned Bread Crumbs
My friend Nicole’s son once told her that he likes the end pieces in a loaf of bread best because they don’t have crusts on them. Isn’t that cute?
Unfortunately, none of my family members follow his example so I was always throwing away the end pieces and feeling guilty about it. I started saving them, but for what?
I thought about making bread pudding but I don’t like bread pudding; it’s too gooshy for me.
I thought about making croutons with them, but I’ve had a bad experience with croutons before.
Then I noticed that our store-bought Italian seasoned bread crumbs had high fructose corn syrup in them. I thought “Bummer, now we need to buy new bread crumbs.”
Then I thought “Wait… I’ll bet I could make homemade Italian bread crumbs with those bread ends!”
Am I a genius or what?
Italian Seasoned Bread Crumbs Recipe – in Pictures
At first I wondered “Who needs a recipe for bread crumbs, for heaven’s sake?!” Then I pulled out my bread and realized I had no idea if it was better to dry the bread in the toaster, the oven or the microwave, and how to make the bread crumbs Italian flavored. So I did an internet search and combined directions from several sources to come up with my own recipe:
Save up about a loaf’s worth of bread ends. Any kind of bread is good, but avoid seedy ones unless you want seedy bread crumbs.
Defrost the bread in a 250 degree oven. Place in a single layer and put back in the oven for 10-15 minutes, until dry and slightly toasted.
Fill the food processor about halfway with the dry bread.
Process until the bread has turned into coarse crumbs.
Spread the crumbs on the cookie sheet and put them back into the oven for another 10 minutes, or until completely dry.
Measure your Italian seasonings: garlic and onion powder, parsley, basil, oregano, and freshly-ground black pepper.
Mix the Italian seasonings into your toasted bread crumbs.
For fine bread crumbs, process a second time until they reach the desired consistency.
Spread on a baking sheet to cool completely before storing.
Italian Seasoned Bread Crumbs – Official Recipe
Make plain bread crumbs by omitting the Italian seasonings. Or go wild with all kinds of bread crumbs: try turmeric, chili powder, coriander and cumin for an Indian flair, or cumin, Mexican oregano, and ancho for a Mexican flavor.
Ingredients for Italian Seasoned Bread Crumbs
- 1 loaf bread or the equivalent in end pieces
- 1 heaping Tablespoon dried oregano
- 1 heaping Tablespoon dried parsley
- 1 heaping Tablespoon dried basil
- 1 heaping Teaspoon garlic powder
- 1/2 heaping Teaspoon onion powder
- Salt and Pepper to taste
Directions for Making Italian Seasoned Bread Crumbs
- Lay bread slices in a single layer on a baking sheet and bake at 250 for 10-15 minutes. Turn over and bake another 10-15 minutes, or until dry and slightly toasted.
- Place bread slices in a food processor, filling about half-way. Process until into coarse crumbs. Repeat until all the bread has been turned into crumbs
- If bread crumbs are still moist or soft, spread them on the baking sheet and place them back into the oven and bake another 10 minutes. Stir and check for dryness. When crumbs are dry, remove from oven.
- Sprinkle seasonings on top of crumbs and carefully mix in.
- Working in batches, place the seasoned crumbs back into the food processor and process until desired consistency is reached.
- Spread the bread crumbs on the baking sheet again, or on a clean counter, and allow to cool thoroughly before storing. Keep in an airtight container.
We’ve used our homemade Italian bread crumbs in meatloaf, homemade mac n cheese, homemade chicken nuggets, and so many more things I can’t think of them all!
What would you use homemade Italian seasoned bread crumbs in?