15-Min Pangrattato: Italian Breadcrumbs from Leftover Bread

How to Make Pangrattato with Leftover Bread

Want an authentic Italian breadcrumbs recipe? Use old bread, a pinch of salt, olive oil, and simple spices! You can make the crumbs bigger or smaller—or go for a mix of both. After making pangrattato many times, here’s a tip: don’t make them too fine. Why? Bigger, crispy pieces soak up olive oil and spices better. That means more flavor in every bite.

Now let’s make the pangrattato.

In short: prep the bread, heat olive oil, add breadcrumbs, and toast until golden. Now let’s go step by step.

Prepare the bread and spices.

Cut off the bread crust so the crumbs toast evenly. Tear the bread into chunks, or cut it with a knife.

To turn the bread or buns into breadcrumbs, pulse them in a blender. Want to make breadcrumbs without a food processor or blender? Simply grate the bread by hand on a grater. Don’t make them too fine—leave the pieces a little uneven. You want those crispy, toasty bits later.

Finely chop a few rosemary leaves. Slice two garlic cloves in half. Now let’s move to the stove.

How to make Italian breadcrumbs?

Add olive oil to a pan and set it to medium heat. We’re using level 5 out of 9 on our stove. Drop the garlic cloves in.

Don’t mince the garlic. Why? For this homemade Italian breadcrumbs recipe, you just want to infuse the oil with garlic flavor. You’ll remove the garlic once the breadcrumbs are ready. Until then, it gives the oil all that flavor.

Let the garlic infuse the oil for 1 to 2 minutes—but don’t let it fry. You’ll smell it almost right away—so delicious! Now toss in the chili flakes and give it a quick stir.

Time to add the breadcrumbs. Drop them into the pan along with the finely chopped rosemary. Add salt if your bread wasn’t salty.

How to toast pangrattato?

Keep the heat on medium and stir constantly. Toast the breadcrumbs for about 4 to 5 minutes. Look closely—when the color starts to change and you see golden bits, lower the heat. Drop it to low heat, around level 3 out of 9. This keeps the crumbs from burning.

Keep stirring so the breadcrumbs toast evenly. This takes another 5–6 minutes.

Important tip: Don’t fry on high heat—pangrattato burns fast. You don’t want that. We never let it fry so hard that it gets too dark. We’re not frying—we’re toasting it gently with seasoning. 

Once you see crispy, golden breadcrumbs, they’re ready.

Pour them into a cold bowl right away—don’t leave them in the hot pan, or they’ll keep cooking and might burn. Remove the garlic halves—they’ve done their job.

Now your pangrattato is ready to go! Breadcrumbs on pasta make soft noodles crispy and extra tasty. It brings together so many flavors in one bite—soft pasta, creamy buttery sauce, and that crispy breadcrumb topping. Pure magic.

Try pangrattato pasta once, and it’s sure to make your weekly rotation. Plus, no waste! You’ve got one more go-to in your list of leftover bread recipes—easy to make anytime.

Ingredients and Tips You Need to Know

Check the ingredients you need for this recipe. Use the tips below to get the best flavor and texture.

Ingredients (Detailed Tips & Substitutions)

Let’s take a look at the ingredients and equipment you need for this recipe. The Italian breadcrumbs ingredients are simple, but there are a few things to keep in mind. Let’s break it down.

Equipment:

• Blender or grater
• Frying pan
• Spatula

Ingredients (Jump to recipe card for exact measurements):

Stale white bread, or sandwich buns

The type of bread you choose is key in this Italian breadcrumbs recipe. Use dry white bread or sandwich buns—not fresh. Avoid soft bread, as it turns to mush when you try to make breadcrumbs. Old bread works best, especially the kind that’s been sitting out for a few days without any packaging.

Garlic

We’re using two medium cloves. But if you want to make garlic breadcrumbs or add more garlic flavor, go ahead and use 3 or 4 whole garlic cloves. Fresh garlic is best—don’t use dry. You want that bold, rich flavor!

Olive oil

Use extra virgin olive oil. It gives rich flavor and makes the breadcrumbs crispy and golden.

Chili flakes

We’re using ½ tsp of chili flakes in this recipe. If you like spicy breadcrumbs, feel free to add more. With this amount, the pangrattato isn’t spicy—just lightly flavored.

Rosemary leaves

We’re adding fresh rosemary straight from the plant to make the seasoning herby and aromatic. Dried rosemary works too. With rosemary, chili flakes, and of course olive oil, you’ll get perfectly flavored pangrattato every time!

Salt

We’re adding just ¼ tsp of salt. Check how salty your bread is, and adjust as needed—you might want a little more or a little less.

That’s it for all the ingredients! They’re so simple. Pangrattato is one of the easiest and tastiest recipes for old bread. You turn something stale into something crispy, golden, and full of flavor. If you’re looking for vegan breadcrumbs, this recipe is perfect. Every ingredient is plant-based.

We make breadcrumbs for pasta almost every week. If you’re just looking for stale bread recipes, this is a great place to start. And if you’ve never had pasta with breadcrumbs, it’s time to try it. Want some simple pasta recipes to sprinkle pangrattato on — with a quick 10–15 minute cooking time? Check those out here.

Tips You’ll Want to Know

Want to turn stale bread into the most delicious Italian-style pangrattato? Just follow these tips:

• Plan ahead if you’re using old bread.
  This is one of those recipes with old bread, so you’ll need to let the bread go stale first. Use white bread that’s at least 2 days old and left out of its packaging.
• Speed up drying.
  Short on time? Break the bread into smaller chunks—bread can dry faster this way and is easier to turn into breadcrumbs.
• Never use fresh bread.
  It clumps into a sticky mess and won’t toast well.
• Cut off the crusts.
  For the best Italian breadcrumbs, use crust-free bread. It toasts more evenly and gives a better texture.

• Don’t make the crumbs too fine.
  After drying, break the bread into pieces and pulse in a blender. Aim for pieces around 2–3 mm. Bigger bits = better crunch.

• Choose your seasonings.
  Fresh garlic, rosemary, a pinch of oregano, chili flakes, and salt all add great flavor. Pick herbs that match your dish—especially if you’re serving pasta and breadcrumbs with butter or cream sauce.

• Use extra virgin olive oil.
  Warm it gently with garlic to bring out the flavor. It makes the pasta breadcrumbs extra aromatic and delicious.
• Move to a bowl immediately
  Once your Italian breadcrumbs turn light golden brown, remove them from the heat and transfer to a cool bowl right away. That stops the cooking process and they stay perfectly crispy.

So, wondering what to do with old bread?
Make pangrattato—Italian crispy breadcrumbs—and sprinkle them on pasta, salads, casseroles… anything! Homemade versions are so flavorful, they don’t even compare to store-bought. 

Flavor Swaps, Portions, and Storage Tips

Want to switch up the flavor, get the right amount of pangrattato, or store and freeze it for later? Let’s dive in.

There’s no fixed recipe for Italian breadcrumbs. You can always adjust the flavor of your pangrattato to match your taste. Add the herbs and spices you love, and make seasoned italian breadcrumbs your way! Let’s look at a few simple ideas to change up the flavor.

Classic Italian:
Add chopped rosemary or other fresh herbs. It’s a simple and traditional way to season Italian breadcrumbs and works with almost any dish.

Fresh & zesty:
Add a pinch of lemon zest while toasting. It brings a bright, citrusy flavor that pairs well with herbs and light sauces.

Cheesy & rich:
Stir in a spoonful of finely grated Parmigiano Reggiano just after toasting. The cheese melts slightly from the heat and adds a rich, nutty flavor. This is a popular Italian seasoning for breadcrumbs that gives a cheesy crunch.

Spicy kick:
Love bold flavors? Add extra red chili flakes, black pepper, and a touch of red pepper while cooking. It’s perfect for adding heat to pasta, roasted veggies, or casseroles.

Pangrattato is one of the easiest and tastiest stale bread uses. Instead of tossing that old loaf, turn it into something crispy, golden, and full of flavor. And best of all—you get to choose the flavor you love most!

How Much Pangrattato Per Serving?

Use around 50–60 g of crispy breadcrumbs per serving of pasta. This recipe makes enough for 2 servings. Add more or less if you like—adjust it to your taste!

Store and Freeze

Love the recipe and want to sprinkle pangrattato on everything? Then you’ll want to know how to store and freeze it properly.

Since the Italian seasoned breadcrumbs recipe uses oil, garlic, and spices, it won’t last as long at room temperature as plain breadcrumbs do.

How to store homemade breadcrumbs?

If you want to keep your homemade seasoned breadcrumbs for more than a few days, follow these tips:

• Toast the Italian breadcrumbs made from stale bread evenly for 10–15 minutes. Make sure there’s no raw bread left—any soft crumbs can grow mold and ruin the whole batch.
• After cooking, spread the pangrattato out in a thin layer and let it cool completely.
• Store it in a glass jar with a tight-fitting lid or any airtight container. Keep it in a dry, cool place.

Can you freeze homemade breadcrumbs?

Yes, you can!

• Make sure the breadcrumbs are fully toasted—no raw bread left.
• Let them cool completely in a thin layer.
• Divide the crumbs into portions and seal them in airtight, freezer-safe bags. That way, you can grab just what you need from the freezer.
• Don’t refreeze breadcrumbs after thawing.

What to do if pangrattato gets soft?

If your pangrattato loses their crunch after being in the fridge or freezer, just reheat it in a dry pan for 3–5 minutes. That brings back their toasty crispness.

How long are homemade breadcrumbs good for?

• Room temperature (in a dry cupboard): up to 5 days
• Fridge: up to 2 weeks
• Freezer: up to 3 months in sealed containers or bags

Always check for mold before using.

Where It Comes From, Fun Facts, and Easy Pasta Recipes

Curious where pangrattato comes from? Wonder how to use it and why it’s a vegan favorite? Let’s take a quick look at some fun facts and see why this crispy topping deserves a spot in your kitchen.

What is pangrattato?

Pangrattato (also spelled pangritata) means “grated bread” in Italian. But it’s more than just breadcrumbs. This simple topping comes from Southern Italy, born out of creativity and necessity. Parmesan was expensive, and many families couldn’t afford it. So cooks came up with a smart swap. They created a breadcrumb topping recipe made from toasted Italian breadcrumbs, olive oil, garlic, and herbs.

This crispy, golden topping adds flavor, texture, and richness to pasta dishes — all without the cheese. Pangrattato is a classic part of cucina povera, Italy’s “poor kitchen”. It’s known for turning humble ingredients into delicious meals.

Today, it’s still used as a crunchy, flavorful finish on pasta dishes, roasted vegetables, soups, or even salads.

Why is pangrattato vegan parmesan cheese?

Skip the cheese and still get big flavor. Pangrattato gives you that salty, crispy kick — no dairy needed. It’s budget-friendly, easy to make, and works as a perfect swap for Parmesan cheese.

Vegans and vegetarians talk a lot about what to put on pasta when Parmesan is off the table. Sure, Parmigiano Reggiano tastes amazing — it’s rich, nutty, and crumbly. But it’s not vegan.

You don’t need fake cheese to get that same magic. Grab some vegan breadcrumbs, toast them with olive oil, garlic, maybe a pinch of chili or herbs — and boom. You’ve got pangrattato, the crunchy, golden breadcrumb topping for pasta.

This is one of those clever old bread recipes that turns stale bread into vegan Parmesan. Toast it up, and you’ve got flavor-packed crumbs ready to sprinkle on anything. Use it for salad or a bubbling gratin.

The best pasta recipes with Italian breadcrumbs

Want something fast, comforting, and full of flavor? Try our vegetarian pasta recipes that pair perfectly with pangrattato. These crispy Italian breadcrumbs turn any dish into something special — and most of these pasta ideas come together in 15 minutes or less.

Here are a few favorites to try:

• Lemon Butter Spaghetti – Light, citrusy, and rich. Top this simple dish with pangrattato for that golden crunch. It’s the perfect spaghetti with breadcrumbs combo.
• Pasta with Butter Sauce – Toast pangrattato while you make butter sauce. Toss together for a rich, nutty pasta topping that tastes way fancier than it is.
• Pasta with Heavy Cream and Cheese – Creamy, comforting, and packed with flavor. Pangrattato adds crunch while the cheese brings richness — the best of both worlds.
• Creamy Tomato Pasta – This one’s bold, warm, and satisfying. The breadcrumbs cut through the creaminess just right.

No matter the sauce, pangrattato works. Keep a jar on hand to sprinkle over your favorite vegetarian pasta dishes. You don’t need fancy ingredients—just pantry staples and a few slices of bread. This is an easy recipe with bread slices and pantry staples—simple, satisfying, and full of texture.

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