Homemade Italian Breadcrumbs

Have you ever made homemade breadcrumbs?

In just minutes you can have fresh delicious Italian breadcrumbs without all the preservatives of store bought brands and have them anytime you want for just pennies!  It’s so easy.

Homemade Italian Breadcrumbs

Once you start making your own I promise you will never spend another dime on store bought brands again.

In our home we always have a few slices of bread (usually the ends) no one eats before they open a new loaf.  And, there are always left over hot dog and hamburger buns when we have BBq’s and beach bonfires.  Before the bread gets moldy I throw it in a large zip lock bag that I keep in the freezer.  Whenever I have a slice here, a roll there, I throw it in the bag.  The bag get full before you know it and then you are ready to make your homemade breadcrumbs.

Homemade Italian Breadcrumbs

This is a stack of bread crusts that I had left over when I made turkey stuffing for the holidays with a few ends of French bread thrown in.  I make my breadcrumbs directly from frozen bread.

Fresh Bread Breadcrumbs

If you are making it from fresh bread you need to preheat your oven to 300 degrees.  Chop the bread into rough cubes and place on a cookie sheet in a single layer.  Place in the oven and bake for about 15 minutes, just until golden brown.  you want the bread dried out more than you want it browned. Please watch closely as the bread can burn quickly.

Once the bread is dried out place in your food processor or blender and follow the directions below.

Homemade Italian Breadcrumbs

These are the seasonings that I prefer to use in my Italian seasoning, but you can swap any herb or spice that you like.  I don’t add salt to mine, but you can.

Homemade Italian Breadcrumbs
  • 2 cups frozen bread/buns/rolls
  • 2 teaspoons dried basil
  • 1½ teaspoon oregano
  • 1½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  1. In a food processor or blender place bread pieces.
  2. Pulse just until bread becomes crumbs.
  3. Add basil, oregano, garlic powder, onion powder, rosemary, and black pepper.
  4. Add pulse just until the spices and herbs are incorporated. Do not over pluse. You want the basil, rosemary, and oregano to still be in tact.
If using fresh herbs increase the amount used. Dried herbs are more concentrated.
Store breadcrumbs in an air tight container in the fridge for a week.
You can store any extra breadcrumbs in the freezer, place in ziplock bags removing all the air. It will stay fresh for several months.


These fried zucchini rounds would taste great with these homemade bread crumbs.

Delicious homemade Italian breadcrumbs any time you need them!

Homemade Italian Breadcrumbs


Until Next Time…



  1. Laura says:

    Thanks for the great idea! For some reason I’ve never tried making homemade bread crumbs. You make it look so easy…can’t wait to give it a go

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