Homemade Breadcrumbs with Parmesan

May 29, 2025 by Tania Sheff · This post may contain affiliate links

Learn how to make Homemade Breadcrumbs with just a few ingredients! These crispy, flavorful crumbs are perfect for casseroles, pasta, salads, and more.

Craving that perfect crunchy finish for your casseroles, pasta bakes, or crispy toppings? These Homemade Breadcrumbs are flavorful, easy to make, and far tastier than store-bought! Made with simple pantry staples, they bring a savory, herby, cheesy punch to your dishes—and take just minutes to prepare.

Table of Contents

📝 Ingredients

Here’s what you’ll need to make these savory breadcrumbs:

4 oz stale bread (about 2–3 cups), torn or cut into chunks
2 tbsp extra-virgin olive oil
¼ tsp sea salt
¼ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp lemon zest (optional)
Black pepper, to taste

🔪 How to Make Homemade Breadcrumbs

1. Pulse the bread in a food processor until crumbly. Want a finer texture? Pulse longer. Prefer rustic chunks? Just a few pulses will do.

2. Season the crumbs. Transfer the crumbs to a large bowl and toss with olive oil, salt, Italian seasoning, garlic powder, and black pepper.

3. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. Bake. Spread the mixture in an even layer on the prepared baking sheet. Bake for 10–18 minutes, stirring halfway through, until the crumbs are golden and crispy.

4. Finish with flavor. Once out of the oven, let the breadcrumbs cool for 1–2 minutes. Then sprinkle on the Parmesan and lemon zest (if using) and gently toss them together right on the pan.

5. Cool and store. Let the breadcrumbs cool completely before storing in an airtight container or jar.

💡 Helpful Tips

Use stale bread. Slightly dried-out bread works best because it toasts up evenly and crisps faster. If your bread is fresh, you can lightly toast it first.
Choose your texture. Use fewer pulses for chunkier breadcrumbs and more pulses for a finer grind—perfect for breading!
Keep an eye on them. All ovens vary. Start checking around the 10-minute mark to prevent burning.
Cool before storing. Moisture will lead to soggy crumbs—make sure they’re completely cool before sealing.

🔄 Recipe Variations

Gluten-Free: Use your favorite gluten-free bread to make allergy-friendly crumbs.
Spicy Kick: Add a pinch of red pepper flakes or cayenne to the seasoning mix.
Vegan Version: Omit the Parmesan or use a plant-based alternative.
Herb Swap: Try oregano, thyme, or rosemary instead of Italian seasoning for a different flavor twist.

🍽️ Serving Suggestions

These homemade breadcrumbs are incredibly versatile! Here are a few delicious ways to use them:

📦 Storage

Let the breadcrumbs cool completely before transferring them to an airtight jar or container. They’ll stay fresh:

Up to 1 week at room temperature
Up to 1 month in the refrigerator
Up to 3 months in the freezer (freeze in a zip-top bag and scoop as needed)

❓ Frequently Asked Questions

❓ Can I use fresh bread instead of stale?

Fresh bread has too much moisture and won’t toast well. If you must use fresh, toast it first in the oven at 300°F for about 10 minutes.

❓ Can I skip the Parmesan cheese?

Yes! The cheese adds a savory, umami flavor, but it’s totally optional. You can leave it out or use a vegan version.

❓ What’s the best bread to use?

Any bread works—white, whole wheat, sourdough, or even multigrain. Just make sure it’s not too soft or moist.

❓ How do I re-crisp breadcrumbs if they get soft?

Simply spread them on a baking sheet and toast in the oven at 350°F for 5–7 minutes until crunchy again.

Give these Homemade Breadcrumbs a try and elevate your everyday dishes with just a handful of ingredients. Once you make your own, you’ll never go back to store-bought!

Let me know in the comments how you used them! 👇

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