Fresh Breadcrumb

Fresh breadcrumbs are soft, moist crumbs made from untoasted bread. They have a tender, fluffy crumb that absorbs liquids readily and binds mixtures without drying them out, and they’re used to bind meatballs and meatloaf, make panade, top gratins and pasta, and stuff vegetables or poultry; they are often made at home from sliced bread or bakery ends.

Breadcrumbs arose as a thrifty use for stale bread in European cooking—especially Italian and French—and spread widely through global home kitchens. Modern versions vary with local breads, from enriched sandwich loaves to rustic country styles.