This recipe shows you how to make bread cubes for stuffing with only 5 simple ingredients. You'll have the best stuffing ever with homemade bread! And if you only have time for store bought, no problem. This recipe covers making dried bread cubes both ways!
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When I set out to make my first batch of stuffing a few years ago, I was disappointed that many packaged bread cubes had ultra-processed ingredients. Looking for a better option for my family, I decided to make my own. To my surprise, it was easy and made the best stuffing I've ever had!
The dough is inspired by Skinnytaste's recipe that uses Greek yogurt. I highly recommend checking out her site. It has tons of great recipes! The dough is amazing. It tastes similar to a sourdough and soaks up butter and liquids without getting mushy. It is rolled thin before baking, forming a super light crust on both sides that packs each stuffing cube with extra flavor.
If you want to use store bought bread, no problem! Although I highly recommend making your own, this recipe will cover the steps for using either homemade or store bought bread. You will join in later in the recipe and I'll tell you exactly where.
This recipe makes the perfect amount of bread cubes for my old fashioned Thanksgiving dressing. It's seriously the best dressing I've ever had! And if you're looking to round out your holiday meal, I love to serve stuffing with my Kitchenaid mashed potatoes, cranberry sauce with dried cranberries, and 6 cheese mac and cheese. Yes, the sides are the best part!
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Ingredients
Ingredient Notes
- Kosher salt is preferred because it has a milder taste than other types of salt. It prevents the dough from tasting too salty and enhances the sourdough-like flavor from the yogurt.
- Plain nonfat Greek yogurt is necessary and cannot be substituted with non-Greek types. Greek yogurt has a thicker consistency and a lower water content, which is needed to form the dough. The Greek yogurt I prefer to use is Stonyfield or Fage. An added bonus — Greek yogurt is a fermented food containing probiotics that can promote gut health. It is also rich in protein, vitamins, and minerals.
- All purpose flour is preferably unbleached because it is less processed. It is aged naturally after it is milled, unlike bleached flour that is treated with chemical agents. However, any type of all purpose flour will work for this recipe.
- Baking powder should not be expired or the bread may not rise properly.
- If using store bought or pre-made bread you do not need any of the above ingredients. You will only need the bread of your choice. Sourdough and French bread are great options for stuffing. I also love making it with my homemade Italian baguettes, which hold up well in a stuffing.
See recipe card for quantities.
Substitutions and Variations
- Salt: the Kosher salt can be substituted with a lesser amount of sea salt or regular table salt.
- Egg: instead of using the entire egg for the egg wash, you could just use the egg white.
- Double the recipe: my family loves stuffing so I often double this recipe for the holidays. When baking the dough, it fits on a standard 18 inch by 13 inch baking sheet. When toasting the bread cubes at the end, I do it in batches since only half of the cubes fit on a standard baking sheet at a time.
Instructions
Step 1: If you are using store bought bread proceed to Step 9 below. Otherwise, preheat the oven to 375°F (191°C). Line a baking sheet with a silicone baking mat or parchment paper.
Step 2: In a large mixing bowl, whisk the flour, baking powder, and salt together.
Step 3: Mix the yogurt into the dry ingredients with a spatula until it forms a crumbly dough. Use your hands to combine the dough crumbles into a ball, leaving it inside the bowl. The dough will be sticky.
Step 4: Lightly flour a work surface and place the dough on top. Knead the dough by pressing the heels of your palms into the dough in a gentle, but firm, forward motion. Then fold the dough lengthwise. Press into the dough again with the heels of your palms in a forward motion. Rotate the dough 90 degrees and fold it in half again, this time widthwise. Knead the dough 15 to 20 times. If the dough is too sticky, add more flour a teaspoon at a time as you knead. When done, the dough will be tacky but will not stick to your hands. Form the dough into a ball when finished.
Step 5: Dust your work surface and a rolling pin generously with flour. This will prevent the dough from sticking as you roll it out. Roll the dough into a rectangular shape, about 12 inches long, 8 inches wide, and ½ inch deep. Transfer to the prepared baking sheet.
Step 6: Pierce the dough with a fork all along the top. The piercings should be about ½ inch apart and should extend the full depth of the dough. This prevents the dough from forming large air bubbles as it bakes.
Step 7: In a small bowl, beat the egg with a fork or a whisk. Brush the egg wash across the top of the dough. This gives the bread a beautiful golden color as it bakes.
Step 8: Bake the dough for 30 to 35 minutes, until the top is a light golden brown color. Let the bread cool before cutting.
Step 9: Set the oven temperature to 350°F (177°C). Then cut the bread into ½ inch cubes. To do so, use a serrated bread knife to cut the bread widthwise into ½ inch wide slices. Then cut across those slices to create ½ inch cubes. Spread the cubes evenly on a baking sheet.
Step 10: Dry the bread in the oven by baking it for around 15 to 25 minutes. Stir the bread cubes half way. They will be ready when they are the texture of a crouton. If you're using store bought bread, you many need to bake it less. Carefully watch the bread after 15 minutes, removing when ready.
Equipment
- Silicone baking mat: I recommend using this over parchment paper. The dough can be sticky, so I find it is easier to handle on a silicone mat.
- Basting brush: I love to use silicone basting brushes when applying the egg wash. They never stick to the dough and evenly spread the wash.
- Baking sheet
- Measuring cups or food scale
- Measuring spoons
- Serrated bread knife
- Mixing bowls
- Whisk
- Spatula
- Airtight container for storage
Storage
The dried bread cubes can be stored at room temperature overnight in an airtight container. They can be stored for up to a week in the refrigerator. If not using within a week, they can be frozen for up to 3 months.
Expert tip
- Line a baking sheet with a silicone baking mat. The dough can be a bit sticky and is easier to handle on the silicone mat.
- Generously flour your work surface and rolling pin before rolling out the dough. This prevents the dough from sticking to your work surface and rolling pin.
- Pierce the dough with a fork before baking. This is a technique called "docking" that prevents the dough from forming large air bubbles as it bakes.
FAQ
The fastest way to dry bread for stuffing is by using an oven. Cut the bread into ½ inch cubes. Preheat the oven to 350°F (177°C) and toast the bread cubes for 15 to 25 minutes, until they are the texture of a crouton. If you are using a softer bread, like sandwich bread, you may need to toast it for less time.
Yes, you should dry out bread for stuffing. Drying the bread allows it to soak up the butter and liquids of the stuffing without getting too mushy. If you do not dry the bread beforehand, the stuffing will be soupy with a soggy texture.
Start by slicing the bread into ½ inch cubes. Spread the cubes out evenly on a baking sheet. Place in a 350°F (177°C) oven for 15 to 25 minutes. When done, the bread cubes will be dry with the texture of a crouton.
Related
This recipe makes the perfect amount of bread cubes needed for my dressing recipe:
Pairing
These are my favorite dishes to serve with stuffing:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
How to Make Bread Cubes for Stuffing
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.
Ingredients
Making your own bread:
- 2 cups all purpose flour
- 2 teaspoons baking powder *
- 1½ teaspoons kosher salt *
- 2 cups plain nonfat Greek yogurt *
- 1 egg *
Using store bought bread:
- 18 to 24 ounces bread (about 1.5 loaves)*
Instructions
- Preheat the oven and prepare a baking sheet: If you are using store bought bread proceed to Step 9. Otherwise, preheat the oven to 375℉ (191℃). Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk the dry ingredients: In a large mixing bowl, whisk the flour, baking powder, and salt together.
- Add the yogurt: Mix the yogurt into the dry ingredients with a spatula until it forms a crumbly dough. Use your hands to combine the dough crumbles into a ball, leaving it inside the bowl. The dough will be sticky.
- Knead the dough: Lightly flour a work surface and place the dough on top. Knead the dough by pressing the heels of your palms into the dough in a gentle, but firm, forward motion. Then fold the dough lengthwise. Press into the dough again with the heels of your palms in a forward motion. Rotate the dough 90 degrees and fold it in half again, this time widthwise. Knead the dough 15 to 20 times. If the dough is too sticky, add more flour a teaspoon at a time as you knead. When done, the dough will be tacky but will not stick to your hands. Form the dough into a ball when finished.
- Roll the dough: Dust your work surface and a rolling pin generously with flour. This will prevent the dough from sticking as you roll it out. Roll the dough into a rectangular shape, about 12 inches long, 8 inches wide, and ½ inch deep. Transfer to the prepared baking sheet.
- Pierce the dough with a fork: Use a fork to pierce the dough along the top. The piercings should be about ½ inch apart and should extend the full depth of the dough. This is a technique called "docking" and it prevents the dough from forming large air bubbles as it bakes.
- Brush the egg wash: In a small bowl, beat the egg with a fork or whisk to make an egg wash. Brush the egg wash on top of the dough. This gives the dough a beautiful golden color as it bakes.
- Bake the dough: Bake for 30 to 35 minutes, until the top is a light golden brown. Let the bread cool before cutting.
- Cut the bread into cubes: Set the oven temperature to 350°F (177°C). Then cut the bread into ½ inch cubes. To do so, use a serrated bread knife to cut the bread widthwise into ½ inch wide slices. Then cut across those slices to make ½ inch cubes. Spread the cubes evenly on a baking sheet.
- Dry the bread cubes in the oven: Bake for about 15 to 25 minutes. Stir the bread cubes halfway. They will be ready when they are the texture of a crouton. If you're using store bought bread, you many need to bake it less. Carefully watch the bread after 15 minutes, removing when ready.
Video
Notes
- Baking powder: should not be expired or the bread may not rise properly.
- Kosher salt: can be substituted with a smaller amount of sea salt or table salt. I recommend using 1 teaspoon.
- Greek yogurt: drain any liquid from the top of the yogurt before using. I prefer using a thicker yogurt like Stonyfield or Fage. Greek yogurt is important because it has a thicker consistency that is needed to form the dough. It cannot be substituted with a non-Greek kind.
- Egg: use just egg whites for the egg wash if preferred.
- Bread: if using a store bought or pre-made bread, you can use the bread of your choice. I recommend using sourdough, French bread, or Italian bread. Avoid using very soft sandwich loaves since they may not hold up well in stuffing. Start on Step 9 of the recipe.
- Pair this with my dressing recipe: This recipe yields the exact amount of bread needed to make my old fashioned Thanksgiving dressing recipe. It's the best dressing I've ever had and loved by all my holiday guests!
- Double the recipe: I usually double this recipe for holidays so I can make two batches of stuffing. The dough will fit on a standard 18 inch by 13 inch baking sheet. I usually bake it for 35 minutes. When drying the bread cubes in the oven at the end, I do it in batches since only half will fit on a standard baking sheet at a time.
- Equipment: silicone baking mat; basting brush; baking sheet; measuring spoons; serrated bread knife; measuring cups or food scale; whisk; mixing bowls; spatula; airtight container for storage.
- Storage: Store dried bread cubes at room temperature overnight in an airtight container. Store for up to 1 week in the refrigerator. If not using within a week, freeze them for up to 3 months.
- Recipe is adapted from Skinnytaste.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
I never appreciated just how easy and fun it is to make your own bread for stuffing! The descriptions in this post have clarified making and kneading dough, something I’ve always found a bit intimidating and challenging. The bread this recipe makes is delicious. My biggest issue? Keeping myself from munching on all of the delectable bread cubes, and making sure I have enough left for the stuffing! Try this recipe, you’ll be glad you did!
Maria says
Thank you, I'm glad you like the recipe. I find myself munching on the bread cubes too! They are delicious.
Anne Poggio says
Love the ease of this recipe. Will be using it to make my bread cubes for stuffing this holiday season.
Maria says
Thank you! I'm so happy you love the recipe!