Homemade Bread Stuffing Cubes

Prepare the Bread:

Remove Martin’s Potato Bread from the bag and leave out at room temperature for several hours (or overnight if possible) to let the bread become slightly dry. Alternatively, place bread slices in 300 degree oven for 5 to 10 minutes to slightly toast on both sides.

Cut the Bread:

Using a serrated knife, cut the dry bread into ¾-inch cubes. Serrated knives work well here as they help keep the cubes intact without squishing the soft bread.

*Be sure bread is dry or lightly toasted on both sides before cutting.

Toast the Cubes:

Preheat your oven to 350°F (120°C).

Arrange the bread cubes in a single layer on a baking sheet. Toast in the oven for about 5-10 minutes, gently stirring halfway through to ensure even drying. Keep an eye on them to avoid browning—the goal is a light toast that will give the cubes a slightly crispy exterior.

Cool and Store:

Allow the bread cubes to cool completely before using in your stuffing recipe or storing in an airtight container for up to a week.