How To Make Bread Cubes for Stuffing or Dressing

If you’ve ever wondered how to make your own bread cubes for stuffing or dressing, you’re in the right place. Homemade dried bread cubes are incredibly easy to make, budget-friendly, and far more flavorful than the store-bought bags. Whether you’re planning a classic Thanksgiving feast or whipping up a cozy family dinner, learning how to cut and dry your own bread cubes gives you complete control over texture, seasoning, and ingredients.

In this guide, I’ll show you two foolproof methods for drying bread, air-drying and oven-drying—so you can choose whichever works best for your timeline. We’ll also cover the best types of bread to use, how to store dried cubes properly, and how many you’ll need for your favorite stuffing recipe. With just a few simple steps, you’ll have perfectly dried, golden cubes ready to soak up broth, herbs, and all those other delicious holiday flavors.

Making Your Own Bread Cubes Is Easy

Making your own bread cubes is one of the easiest ways to take your stuffing from ordinary to unforgettable. Let’s get started!

When it comes to the best holiday dishes, nothing compares to homemade stuffing or dressing made with perfectly dried bread cubes. If you’ve always relied on the store-bought bags, you’ll be amazed at how quick and budget-friendly it is to make your own.

In this complete guide, you’ll learn exactly how to make bread cubes for stuffing/dressing, which breads work best, how long to dry them, and the difference between air-drying and oven-drying methods. With a few simple steps, you’ll have flavorful, dry cubes ready to soak up broth, herbs, and butter for the most delicious stuffing ever.

Why You Should Make Your Own Bread Cubes

Homemade bread cubes are fresher, more flavorful, and customizable. Drying your own bread also helps you control:

• Texture
• Sodium content
• Bread type (white, whole wheat, sourdough, gluten-free)
• Cube size
• Amount of seasoning

Whether you’re preparing a classic Thanksgiving dressing or a savory herb stuffing year-round, making your own cubes gives you the perfect base.

A Brief History of Bread Cubes

Bread cubes might seem like a simple pantry staple today, but their history reaches back centuries. As long as people have been baking bread, they’ve also been finding clever ways to use up every last crumb, and that’s precisely where bread cubes began.

In early European kitchens, especially in France, England, and Germany, stale bread was considered far too valuable to waste. Instead of discarding it, cooks dried it out and cut it into pieces to add texture and stretch meals. This practice led to some of the earliest forms of stuffing, a technique used to fill poultry, meats, and even vegetables with seasoned bread mixtures.

By the 17th and 18th centuries, drying and cubing bread became common in both home and professional kitchens. Bread cubes were used not only for stuffing but also for thickening soups, soaking up sauces, and turning into early versions of croutons.

When European settlers came to America, they brought these traditions with them. Over time, American cooks adapted bread cubes made from local ingredients—cornbread, sourdough, and hearty farm loaves—and combined them with herbs, onions, and celery. By the 19th century, bread-based stuffing had become a Thanksgiving and holiday staple, with bread cubes as its foundation.

Commercially packaged bread cubes appeared in the early to mid-20th century as home cooking became more convenience-focused. Companies began selling pre-dried, pre-seasoned cubes, making stuffing faster and more consistent for busy families. Today, bread cubes remain a beloved building block in kitchens worldwide, whether homemade from fresh loaves or purchased ready-to-use.

The Best Bread to Use for Stuffing or Dressing

The secret to great stuffing is using bread that dries well and holds its structure. Here are the top options:

Best Choices

• French bread
• Sourdough
• Baguettes
• Artisan loaves
• White or wheat sandwich bread
• Brioche or challah (adds richness)

Bread to Avoid

• Extremely soft, sweet breads (unless well-toasted)
• Heavily seeded loaves that crumble easily

Mixing multiple breads creates amazing flavor and texture.

How To Make Bread Cubes for Stuffing (Two Methods)

1. Air-Dry Method — Best Flavor

This method produces evenly dried cubes without toasting, giving you the most traditional stuffing texture.

Instructions

1. Spread the cubes in a single layer on baking sheets.
2. Slice bread into ½–¾ inch cubes.
3. Let them sit out, uncovered, for 24–48 hours.
4. Toss once or twice to ensure even drying.
5. Store in an airtight container until ready to use.

This method takes time but delivers excellent results.

2. Oven-Dry Method — Fastest Option

If you need dried bread cubes today, this is your go-to approach.

Instructions

1. Preheat oven to (300°F) = (148°C).
2. Cut the bread into 1/2-3/4 inch cubes.
3. Spread evenly on baking sheets.
4. Bake for 30-40 minutes, stirring every 15 minutes.
5. Remove when cubes feel dry but not browned.
6. Cool completely before storing.

Tip: You’re drying the cubes, not toasting them. Browning will change the flavor of your stuffing. I’m still using my toasted ones. I got busy and forgot the oven was baking them.

Oven-Baked Bread Cubes for Stuffing or Dressing

Step One: Gather Ingredients

Gather the ingredients: bread, oil, and spices of choice.

Step Two: Slice Bread

Slice the bread about 3/4 inches thick. If your bread is already sliced, skip this step.

Step Three: Place Cubes on Pan

Cut the slices into cubes about 1/2 to 3/4 inch in size, remove crusts if you want. I didn’t remove my crusts. Place the cubes on a cookie sheet.

Step Four: Drizzle with Oil

Drizzle with Olive Oil.

Step Five: Sprinkle Spices

Sprinkle salt and pepper or your favorite spices.

Step Six: Preheat Oven/Bake

Preheat oven to (300°F) = (148°C). Bake for 30-40 minutes until you reach desired crispness. Let them cool, and they will be perfect. Store in an airtight container until ready to use. These make great croutons for soups or salads.

Finished Product

Bread Cubes for Stuffing or Dressing Recipe

How Many Bread Cubes Do You Need?

A standard 9×13″ pan of stuffing requires:

• 6 cups of dried bread cubes
  This is roughly:
• One medium homemade bread loaf

How To Store Homemade Bread Cubes

Once thoroughly cooled and dried:

• Store at room temperature for up to 2 weeks.
• Freeze for 3–4 months.
• Always use an airtight container or zip-top freezer bag.

Frozen cubes can go straight into your stuffing mix, no thawing needed.

Why Drying Bread Is Essential

Dry bread absorbs flavors far better than fresh bread. Properly dried cubes ensure:

• No soggy stuffing
• Even moisture distribution
• Perfect texture
• Rich absorption of broth, herbs, butter, and aromatics

This single step truly transforms your stuffing.

Frequently Asked Questions

Can I use stale bread instead of dried?

Yes, but stale bread is not fully dry. It still needs to be oven-dried for the best results.

Can I season the cubes before drying?

You can, but it’s best to season during the stuffing-making process so flavors stay vibrant.

Can I mix bread types?

Absolutely, mixing sourdough and white bread is a favorite combination.

Chicken and Dressing Casserole

The Best Thanksgiving Stuffing/Dressing

Green Bean Casserole

Final Word

Learning how to make bread cubes for stuffing is one of the easiest ways to elevate your holiday recipes. With just a loaf of bread and a little time, you can create a flavorful, homemade base that makes your stuffing truly unforgettable. Whether you choose to air-dry or oven-dry, your cubes will turn out perfectly crisp and ready to soak up all those delicious Thanksgiving flavors. May God bless this world, Linda