Seriously Delicious Italian Seasoned Breadcrumbs
Italian Seasoned Breadcrumbs
Equipment
- Food Processor or Blender (optional, but recommended)
- Measuring Equipment (Tablespoon, Teaspoon, Scale)
- Oven Sheet
- Oven
Ingredients
- 200 Grams Bread
- 50 Grams Parmesan Cheese (omit to make vegan)
- 1 Tablespoon Oregano, dried
- 2 Teaspoons Basil, dried
- 2 Teaspoons Thyme, dried
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
Instructions
- Cut or tare the bread into pieces.
- Use a food processor or blender to get the bread down to coarse crumbs (about the size of pebbles).
- Spread the coarse crumbs out on a baking sheet.
- Bake in an oven for 10 minutes at 150c (300f).
- Allow the crumbs to cool for 10 minutes.
- Put the crumbs back into the food processor or blender.
- Add the cheese and spices.
- Blend until it becomes a fine powder.
Delicious Italian Seasoned Breadcrumbs
Finding breadcrumbs in Japan isn’t hard, but finding Italian seasoned breadcrumbs is damn near impossible. Like everything we cover on this website, it’s not only easy to make, but it seriously tastes a million times better. I’m certain you will throw away your 4C breadcrumbs and never buy them again. Yes, this recipe is that good!
Breadcrumb Tools
First up, it is highly recommendable that you have a food processor. You can get by without one, but honestly it’s a lot of work. Even better is a blender. We bought a Vitamix blender a few years ago and we never looked back. This machine will blend stones (do NOT put stones in your blender).
To the point, a blender gives a finer finished product. With a food processor you will end with an uneven constancy and much larger grains. Passable, but not super chef quality.
If you’re considering buying a Vitamix, I highly recommend going to Costco. You will get the best price, even after paying for a membership. If you don’t have a Costco near you, there is always Amazon.
It’s also necessary to have an oven to dry out the bread. You could use something smaller like a toaster oven, but this will really increase the time you need to spend with the oven. The coarse crumbs shouldn’t be piled on top of each other.
The Right Bread
What kind of bread to use? How old should be it? Should the crust be cut off?
None of this matters all that much when making Italian seasoned breadcrumbs. Use any kind of bread you want. White bread will give the most standard results, but if you’re looking for something more unique you can experiment with other types of bread. Get creative!
The bread can be old or new. Many recipes call for old bread because it’s a good way to use material that you would have thrown away. We don’t usually have bread in our home, so when I want to make breadcrumbs I head out to the bakery and buy a fresh baguette.
I use the crust of the baguette because it’s the best part, in my opinion. You honestly can’t tell in the finished product what was crust and what was inside, so there is not point and removing the crust if you’re using a loaf of white bread.
Lastly, feel free to get creative with the soup choices. Personally, I found that cream of chicken and mushroom work best together, but if you can’t find those flavors you can go for something else. I’ve used cream of pumpkin, cream of tomato, cream of corn, amongst others. The final product has always turned our delicious.
You’ll be picking up breadcrumbs for weeks if you’re not careful.