How to Make Bread Cubes That Will Absorb Maximum Flavor
You’ll often find bread cubes in the ingredient list of stuffing recipes, egg casseroles, and decadent bread puddings. Unless you’re at a specialty bakery or another store with an extensive offering of baked goods, you’re not likely to find this ingredient in the aisles of your grocery store. Don’t let that deter you. Making bread cubes is a cinch. Plus, it puts you fully in charge of flavors and cube size. Enhance the sweetness of your bread pudding by using a cinnamon-swirl bread. Or add heartiness to your Thanksgiving stuffing when you use pumpernickel bread. The options are as endless as the bread aisle. Cut your bread into cubes, dry them in the oven, and get cooking.
How to Make Bread Cubes
How to Dry Bread Cubes
Now that you've got the bread cubes cut, you need to dry them. The drying step helps the bread absorb the maximum flavor and liquid from your recipe without getting soggy. Here's how to complete the toasted bread cubes.
Test Kitchen Tip: This is the starting point of homemade bread crumbs, too. Process cubes into crumbs to complete that process.
Pretty simple, right? If bread cubes are needed as part of your Thanksgiving menu or another time when you have lots of other cooking to do, you can make dried bread cubes several days in advance. Just be sure to let them cool completely before storing them at room temperature.