The Easy Way I Prep Bread for Stuffing Every Year

Drying bread for stuffing means removing most of the moisture from cubed bread so it can soak up broth and eggs without turning to mush. You can do it overnight on the counter or in about an hour in a low oven.

Dried bread cubes on a wooden cutting board with the text “How to Dry Bread.”

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Fresh bread falls apart in stuffing. Dried bread holds its shape, absorbs the flavor, and bakes into a casserole with a soft center and a crisp top. Here is how to do it both ways, plus how much you need.

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Why Bread Has to Be Dried
Which Bread to Use
Method One: Overnight on the Counter
Method Two: In the Oven
How Much Bread You Need
Drying Bread Questions
More Recipe Collections
💬 Comments

Why Bread Has to Be Dried

Stuffing is bread soaked in seasoned liquid and baked. If the bread still holds its own moisture, it cannot take on the broth, and the mix turns dense and gluey. Drying the bread first gives it the structure of a sponge, so it drinks up the liquid and keeps a distinct, tender crumb after baking.

Which Bread to Use

Best: a sturdy white sandwich loaf, French bread, Italian bread, sourdough, challah or brioche.
Good: cornbread, either on its own or mixed half and half with a white loaf.
Skip: very soft bread with no crust, sweet breads with add ins, and anything seeded or heavily flavored unless you want that flavor.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

Method One: Overnight on the Counter

Cut the bread into half inch to three quarter inch cubes. Leave the crust on.
Spread the cubes in a single layer on sheet pans or in wide bowls.
Leave them uncovered at room temperature for twelve to twenty four hours.
They are ready when a cube feels dry and firm and the center has no give.

Method Two: In the Oven

Heat the oven to 250°F.
Spread the cubes in a single layer on two rimmed sheet pans.
Bake for 45 to 60 minutes, stirring every 20 minutes and rotating the pans.
Pull them when they are dry and lightly crisp but not browned. Let them cool completely before using.

How Much Bread You Need

A standard stuffing for eight to ten people uses about one pound of bread, which is roughly one large loaf or twelve cups of cubes. For a big holiday batch, plan on one and a half to two pounds. Dried bread cubes keep in a paper bag or loosely covered for up to two weeks, or in the freezer for up to three months.

Drying Bread Questions

Can I use store bought stuffing cubes instead?

Yes, bagged unseasoned stuffing cubes are already dried and work fine. Seasoned cubes are also fine if you cut back the salt and herbs in your recipe. Drying your own lets you pick the bread and the cube size.

My bread is fresh and the meal is tomorrow. What is the fastest way?

The oven method at 250°F gets you there in under an hour. If you are truly rushed, cube the bread, spread it thin, and bake at 300°F for 20 to 30 minutes, watching so it dries rather than toasts.

Should the cubes be hard like croutons?

No. You want them dry and firm but not rock hard. Croutons are toasted through and browned. Stuffing bread should still have a pale, dry interior so it can rehydrate evenly.