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


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


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


  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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