Homemade breadcrumbs

Learn how to make breadcrumbs at home with our super-simple recipe and method. Use them as a crunchy coating for fried foods, treacle tart filling or pasta bake topping

  • Prep:5 mins
  • Easy

Nutrition per serving

  • kcal 83
  • fat 0.6g
  • saturates 0.1g
  • carbs 16g
  • sugars 0g
  • fibre 1g
  • protein 3g
  • salt 0.36g

Ingredients

  • 2 slices day-old white bread (crusts removed, if you prefer)

Tip

Check out our guide on how to make breadcrumbs for more recipe ideas and top tips. 
MPU 2

Method

  1. To make fresh breadcrumbs, tear the bread into pieces and drop into a food processor fitted with a blade attachment. Pulse until you have breadcrumbs of the size you want. If you want to make very even breadcrumbs, push them through a coarse sieve. Will keep in an airtight container at room temperature for up to a week.

  2. To make dried breadcrumbs, tear the bread into pieces and bake in a low oven until the pieces are completely dried out. Pulse in a food processor as before. Will keep chilled for up to two months, or frozen for six months.

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