Freeze leftovers for future use.
Store bought breadcrumbs are filled with so many additives, better to make your own.
4 slices Italian bread, cubed
1 t. garlic powder
1 t. dried parsley flakes
1/2 t. dried oregano
1/2 t. dried basil
1/4 t. dried thyme
1/4 t. dried rosemary, crushed
4 slices of bread, cubed
1/4 c. grated parmesan cheese
2 Tbls. dried parsley
2 t. Italian seasoning
1 t. garlic powder
1 t. onion powder
1 t. salt
1/2 t. ground black pepper
4 slices of bread, cubed
2 t. dried minced garlic
2 Tbls. dried parsley
2 t. Italian seasoning
1/2 t. salt
1/2 t. ground black pepper
4 slices of bread, cubed
1 t. paprika
1/4 t. ground black pepper
1 t. onion powder
1 t. garlic powder
1/4 t. cayenne pepper
1 t. dried oregano
2 Tbls. dried parsley
1/4 t. red pepper flakes
1/2 t. salt
SEASONED, ITALIAN-STYLE, GARLIC HERB or CAJUN-STYLE BREADCRUMBS:
Place torn pieces of bread in a blender or food processor; cover and process until fine crumbs form.
Transfer to a 15 x 10 x 1-inch baking pan. Bake uncovered at 350 degrees for 10-18 minutes or until lightly browned (stir occasionally).
After baking, transfer crumbs to a large bowl; add seasoning choice ingredients of your choice to the warm crumbs and toss to coat evenly.
Then transfer to the baking sheet you used to bake the crumbs; let cool.
Store in an airtight container.