breadcrumbs <ref>to make fresh breadcrumbs: trim crusts from firm sandwich bread. tear bread into pieces and process in a food processor until coarse crumbs form. one slice of bread makes about ⅓ cup crumbs.</ref>

Breadcrumbs are particles of dried or fresh bread, typically produced by grinding or processing stale or toasted bread into small, uniform fragments. Fresh breadcrumbs are made from recent bread with moisture retained, resulting in larger, irregularly-shaped crumbs with a coarse texture. Dried breadcrumbs are made from fully dehydrated bread, producing finer, denser particles that store longer. The ingredient originates from practical kitchen economy—a method of salvaging surplus or staling bread—and has become foundational to numerous cuisines. Breadcrumbs serve as a binding agent, coating medium, and textural component across savory and sweet applications.

Breadcrumbs function as a primary binding agent in meatballs, meat loaves, and patties, where they absorb moisture and proteins while providing structure. They coat cutlets, croquettes, and fried foods to create a crisp exterior when panéed (breaded and fried). In baking, they extend dough volumes in yeasted breads and add texture to sweet preparations. Fresh breadcrumbs are preferred for binding applications due to their moisture content and lighter texture; dried breadcrumbs excel in coatings and as garnish. Regional variations include panko (Japanese-style coarse breadcrumbs), Italian seasoned varieties, and finely ground versions used in thickening sauces. Breadcrumbs pair effectively with eggs as a binding medium and benefit from seasoning with salt, herbs, and spices before application.