Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

Breadcrumbs are an amazingly versatile ingredient. They can thicken sauces, bind together meatballs or croquettes, and they can serve as a crunchy coating or topping, just to name a few uses.

Dry breadcrumbs are typically used as a topping to add a crunchy textural dimension to gratins, casseroles, and other similar dishes. Fresh breadcrumbs make an excellent binder, which is why they so often show up in meatloaf and stuffing recipes. They’re also our second choice, after panko (Japanese-style breadcrumbs), for breading and frying.

How to choose:

You can find commercially made dry breadcrumbs in most supermarkets, or make them yourself for more control over the flavor and texture of the crumbs.

How to prep:

To make your own fresh breadcrumbs: cut or tear bread into large pieces, and pulse in a food processor until the crumbs reach the desired consistency.

To make dry breadcrumbs: cut bread into small cubes and bake in a 350ºF oven, turning the cubes a few times, until dry. Cool and then pulse the cubes in a food processor until they reach the desired consistency.

How to store:

Commercially made dry breadcrumbs will keep for a year at least stored in cool, dry place. Seal homemade breadcrumbs in a zip-top plastic bag and freeze for up to six months. There’s no need to thaw frozen breadcrumbs before using.

Cross Reference



Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial