Homemade Italian Bread Crumbs Recipe
Use up stale bread by making Italian Bread Crumbs. Flavoured with herbs & spices, use in meatballs & meatloaf, pasta gratin & breaded meats.
Servings: 2 cups
Calories: 1226kcal
Equipment
- measuring cups
- measuring spoons
- Baking sheets
- Food processor
Ingredients
- 1 lb Stale Bread
- 1/4 cup Parsley chopped
- 1 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat oven to 300ºF.
- Slice the bread into cubes and spread out into one layer onto two baking sheets.
- Toast bread for 5 minutes then flip over with a spatula. Toast for another 5 minutes until dry throughout. Heavy breads like crusty sourdough may take longer to toast.
- Transfer toasted bread to a wire rack until cool. Break up the bread and crush in a food processor in several batches progressively transferring crumbs to a medium bowl.
- With the last batch of crumbs in the food processor add the parsley and process for 20-30 seconds until the parsley is finely chopped.
- Combine all the crumbs in a bowl together with remaining ingredients.
- Store in an airtight container or heavy duty zip lock bag in the fridge for two weeks or in the freezer for 3 months.
Nutrition
Calories: 1226kcal | Carbohydrates: 233.7g | Protein: 35.7g | Fat: 15.3g | Saturated Fat: 3.3g | Sodium: 5419mg | Potassium: 599mg | Fiber: 12.7g | Sugar: 20.5g | Calcium: 747mg | Iron: 19mg
