Seasoned Bread Crumbs

"Posted for Zaar World Tour 2005. Quick & easy way to make fine breadcrumbs homemade! Not that I think these are uniquely Irish bread crumbs, but I was glad to have come across a recipe for homemade seasoned bread crumbs in The New Irish Table and thought many of you would be too. Any bread should work with this recipe, but the recipe specified baguette. Instructions for using toasted bread instead of dried are my own. Toasting instructions should be reduced for thinner sliced bread (less than 3/4-1 inch). I tried this recipe using toasted sourdough bread and my only recommendation is that you process in batches. Otherwise, outcome was fantastic!"
photo by littlemafia photo by littlemafia
photo by littlemafia
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by anme7039 photo by anme7039
Ready In:
1 cup


  • 5 -6 slices stale bread (baguette) or 5 -6 slices fresh bread, cut into 1/2 inch cubes (baguette)
  • 1 teaspoon dried parsley
  • 14 teaspoon dried basil
  • 14 teaspoon dried oregano
  • salt and pepper


  • If using fresh baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10-12 minutes. Let cool slightly and cut into cubes.
  • Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15-20 seconds, or until the mixture is ground into fine crumbs.

Questions & Replies

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  1. So simple but have great flavour, no need to buy them when they're this easy to make. Thanks for posting!
  2. Thank you so much for sharing! I've been wanting to try seasoned crumbs for some time. I already had some breadcrumbs in the freezer so I just toasted them. A keeper money saver!
  3. I made this with whole wheat bread and followed the instructions for toasting it. It smelled great while I was processing it all and it tastes great on my chicken and fish. Great recipe!
  4. I'm so grateful for this recipe! I was right in the middle of making Recipe #30522 (Zucchini "Crab" Cakes) when I realized I was out of breadcrumbs, and this worked like a charm. I was able to use super-healthy whole grain, high-fiber bread, too and everyone thought they were delicious! I used the seasoning from Recipe #28421 for E-Z breadcrumbs with the excellent method of heating to 400 degrees from this recipe, but I'll try these seasonings next time! Thanks for a great recipe!!
  5. Easy and a great way to use up stale bread! I used a mixture of sliced wheat and some leftover hot dog buns... it worked out wonderfully. Thanks for sharing this!


<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
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