Herb breadcrumbs are a simple, versatile pantry staple made from stale bread, olive oil, and a mix of dried or fresh herbs. They add a golden, crispy, and flavorful topping to pasta, casseroles, roasted vegetables, and gratins, and they come together in minutes. This recipe gives you a fragrant, restaurant-quality crumb that beats anything from a can, and you can easily adjust the herbs to suit your dish.
Ingredients
- 4 cups (200 g) stale bread, torn into chunks (about 6 slices of sandwich bread or half a baguette)
- 3 tbsp (45 ml) olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped (optional, for brightness)
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Place the torn bread chunks in a food processor. Pulse in short bursts until you have coarse crumbs. If you don’t have a food processor, place the bread in a zip-top bag and crush it with a rolling pin.
- Spread the crumbs evenly on the prepared baking sheet. Drizzle with the olive oil and toss to coat every crumb.
- In a small bowl, mix the oregano, thyme, rosemary, garlic powder, salt, and pepper. Sprinkle this herb mixture over the crumbs and toss again to distribute evenly.
- Bake for 8–10 minutes, stirring halfway through, until the crumbs are golden and dry. They will crisp further as they cool.
- If using fresh parsley, stir it in after baking (this keeps it green and fresh). Let the breadcrumbs cool completely on the baking sheet.
- Use immediately, or store in an airtight container.
Tips
- Bread choice: Any bread works—white, whole wheat, sourdough, or baguette. Stale bread is ideal because it grinds into drier crumbs that crisp better. If your bread is fresh, spread the crumbs on a baking sheet and let them air-dry for 30 minutes before baking.
- Don’t over-process: Pulse the bread just until crumbs form. Over-processing creates a fine, dusty powder that won’t give you the nice texture you want.
- Watch the oven: Ovens vary, so start checking at 7 minutes. Breadcrumbs can go from golden to burnt quickly, especially if your crumbs are very fine.
- Season to taste: The salt amount is a starting point. If you plan to use the breadcrumbs on a salty dish like a cheesy casserole, you might reduce the salt slightly.
Serving Suggestions
Sprinkle herb breadcrumbs over pasta (try them on spaghetti with olive oil and garlic), mac and cheese, or baked ziti. They also make a crunchy topping for roasted vegetables like broccoli, cauliflower, or tomatoes, and they add texture to casseroles, gratins, and baked fish or chicken. For a quick side, toss them with a little grated Parmesan and use as a crust for chicken cutlets.
Variations
- Cheesy herb crumbs: Add 1/4 cup (25 g) grated Parmesan or Pecorino Romano to the crumbs before baking for a savory, umami boost.
- Spicy kick: Add 1/4 teaspoon red pepper flakes or a pinch of cayenne pepper for heat.
- Lemon zest: Stir in 1 teaspoon of lemon zest after baking for a bright, citrusy note that works well with fish or chicken.
- Fresh herbs: Swap the dried herbs for 2 tablespoons of finely chopped fresh thyme, rosemary, or sage, but add them after baking to avoid burning.
- Panko-style: Use Japanese panko breadcrumbs instead of homemade crumbs for an extra-crispy texture; just toss them with the oil and herbs and bake for 5–6 minutes.
Storage and Reheating
Store herb breadcrumbs in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months—just thaw in the fridge or at room temperature before using. To re-crisp, spread them on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes. Avoid microwaving, as it will make them chewy and soft.
Frequently Asked Questions
Can I use fresh bread instead of stale? Yes, but fresh bread contains more moisture, so the crumbs will take longer to crisp and may clump. If using fresh bread, spread the crumbs out and let them air-dry for 30 minutes before baking, or increase the baking time by a few minutes.
Can I make these without a food processor? Absolutely. Place the bread in a zip-top bag and crush it with a rolling pin, or grate it on the large holes of a box grater. The texture will be slightly more uneven, but that’s fine.
Why are my breadcrumbs not crispy? They may not have been baked long enough, or they were stored before fully cooling. Make sure they are completely dry and cool before storing, and re-crisp them in the oven if they soften over time.
Can I use gluten-free bread? Yes, gluten-free bread works well. Just be aware that some gluten-free breads are more crumbly, so pulse gently and watch the baking time, as they may brown faster.
How do I make them finer or coarser? Pulse longer for finer crumbs (good for coating) or pulse less for coarser crumbs (good for toppings). For a very fine texture, you can sift the crumbs after processing.
Can I skip the oil? The oil helps the crumbs crisp and brown, and it also helps the herbs stick. If you skip it, the breadcrumbs will be dry and may not brown evenly. You can substitute a light spray of cooking oil if you prefer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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