Prep 10 mins
Cook 0 mins
These are so much better than any store-bought bread crumbs, use in any recipe calling for seasoned breadcrumbs, they make a wonderful breading for baked chicken and fish --- store in the fridge or freezer and use when needed --- the recipe can be reduced to one loaf of bread if desired, since I use these on a regular basis I most always make two loaves.
- 2 loaf unsliced Italian bread
- 158.51 ml grated parmesan cheese
- 14.79 ml italian seasoning
- 9.85 ml garlic powder
- 29.58 ml dried parsley flakes
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 2.46 ml black pepper (optional)
- Slice the loaves of bread into quarters and leave out on the counter for 1-2 days (or you may also oven-dry the bread slices).
- Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine.
- Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently.
- Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.
These are so delicious and one more easy way to eliminate unnecessary additives to our food! I have always hated the way the container of bread crumbs smelled, not appetizing! I used two loaves of whole wheat bread, made them two months ago and still have about half of the gallon size ziploc left. Thank you for so many great recipe ideas!
Kittencal recipes are always the best! I was out of seasoned crumbs and searched Food.com. When I saw Kittencal's recipe popup, I knew it would be good......and it was great! I used plain bread crumbs instead of fresh bread and it worked out wonderfully. Thank you Kittencal!
Alleluia ~~ an easy way to always have breadcrumbs on hand! Plus, I used whole wheat bread to up the nutrient factor. I used these breadcrumbs in Kittencal's Italian Melt-In-Your-Mouth Meatballs and froze the rest. Thank you for posting!