Seasoned Breadcrumbs



I love using left over bread from the bakery to make my breadcrumbs.  I always seem to have a few slices left at the end of the week and I’ve have noticed a big difference when I use homemade breadcrumbs in my recipes vs store bought.

They seem much fresher and lighter.  They’re wonderful on chicken cutlets that are pan fried.  I noticed they crisp up better and don’t burn as easily.

I would highly recommend using bread from your bakery to make your own breadcrumbs and croutons.  The preservatives that are added to store bought bread make the drying process that much longer and it doesn’t give a nice fresh taste to the breadcrumbs.

We don’t normally buy all white bakery bread but I have noticed a nice balance in my breadcrumbs when I use 3/4 whole wheat and 1/4 white bread.


Seasoned Breadcrumbs



  • 56 slices whole wheat bread, at least 2 days old from the bakery
  • 12 slices white bread, at least 2 days old from the bakery
  • 1 1/2 teaspoons parsley
  • 1/2 teaspoon each dried garlic, basil and oregano


  1. Start by drying out the bread by ripping it into small pieces and leaving on a baking sheet (or large bowl) on the counter for a day or two, turning occasionally

If you don’t have time to let the bread dry naturally, you can place the slices on a baking sheet and bake in a 350 degree oven for 8-10 minutes. Let the bread cool completely, break up into small pieces and proceed with step 2

  1. Place the small stale pieces of bread into a food processor along with the spices and pulverize until baby fine. This could take more than one time
  2. Store in an airtight container


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Recipe Source:
I used fresh bakery bread that does not contain bromated or bleached flours for this recipe

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  1. Zjelice Barksdale says:

    Can’t i just toast the bread?

  2. How long do these last before going bad?

    • I’ve kept them for a few weeks without any problems. But I do make them often because I use breadcrumbs a lot it seems.

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