Italian Breadcrumbs

Italian Breadcrumbs

The Spruce / Kristina Vanni

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 8 servings
Yield: 1 cup
Nutrition Facts (per serving)
79 Calories
1g Fat
15g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 79
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 289mg 13%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 1%
Calcium 33mg 3%
Iron 1mg 6%
Potassium 47mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's convenient to buy packaged breadcrumbs in the grocery store, but once you make your own Italian breadcrumbs you might never go back to the store-bought version. Italian breadcrumbs are the same as regular plain breadcrumbs but with some delicious Italian flavors added like parsley, basil, oregano, and garlic. The seasoning adds flavor and interest to your favorite Italian dishes such as chicken parmesan.

The easiest and most efficient way to make breadcrumbs is to pulse dried bread in the food processor, but a high-powered blender will also do the trick. A zip-top bag and some brute force will work in a pinch. Use the seasoned mixture to add Italian flavors and hearty texture to your favorite recipes.


  • 8 ounces crusty Italian bread (day old, or ciabatta)

  • 2 teaspoons dried parsley

  • 1 1/2 teaspoons dried basil

  • 1 1/2 teaspoons dried oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 250 F.

    Italian Breadcrumbs ingredients

    The Spruce / Kristina Vanni

  2. Cut the day-old bread into cubes and spread into a single layer on a rimmed baking sheet. Bake for 15 to 20 minutes or until the cubes are dry and lightly golden in color.

    Bread cubes on a baking sheet

    The Spruce / Kristina Vanni

  3. Let the bread cubes cool.

    Toasted bread cooling in the pan

    The Spruce / Kristina Vanni

  4. Place the toasted bread in a large food processor. Add the dried parsley, basil, oregano, garlic powder, salt, and black pepper. Pulse until fine crumbs form.

    Italian Breadcrumb ingredients in a food processor

    The Spruce / Kristina Vanni

  5. Store in an airtight container in the refrigerator. Use in your favorite recipes.

    Italian breadcrumbs in a container

    The Spruce / Kristina Vanni

Recipe Variations

  • If you don't have a food processor, add the toasted and cooled bread and seasonings to a heavy-duty zip-top bag, squeeze out the air, and seal. Use a rolling pin to roll over the bread and gently whack it until fine breadcrumbs form, turning the bag over occasionally.
  • Add a pinch or two of red pepper flakes for a little heat.

How to Use Italian Breadcrumbs

Italian breadcrumbs create a tasty, crisp coating or topping on a variety of foods. Here are some ideas for how to use your homemade breadcrumbs:

How to Store

After making homemade Italian breadcrumbs, be sure to store them in an airtight container in the refrigerator for optimal freshness. They will keep for up to 1 week in the fridge or up to 3 months in the freezer.

What Is the Difference Between Dry and Fresh Breadcrumbs?

Some recipes call for dried breadcrumbs while others require fresh. Fresh breadcrumbs are simply finely crumbled bread—they are lighter and have a moist texture. Dry breadcrumbs are made from bread that has been toasted and finely ground, making a dry mixture. Make note of which type of breadcrumbs your recipe calls for since they shouldn't be used interchangeably.