How To Make Bread Cubes for Casseroles

Homemade artisan bread is so good.  So, so good.  I love how easy it is to make, but even more, I love the crust and the texture and the way it makes the best grilled cheese sandwiches, especially if you happen to own a panini press, which takes grilled cheese to the next level, my friends.  I can’t believe I resisted the panini thing for so long.

Sometimes, though, I make bread just to cut it up into little cubes to use in casseroles or stuffing.  I make artisan bread for this, usually, because it’s easy, but cutting it up?  Oh, no.  All that crusty fabulousness is a pain in the you-know-what when what you really want is bread cubes or crumbs!  So the other day, I had this idea to take the dough from a batch of artisan bread and press it into a well-oiled 9×13 casserole pan.  I baked it at 375° for about 45 minutes and I ended up with a largish, flattish pan full of bread.

It turned out to be really easy to cut up that way!  Half of the bread cubes got turned into a french toast casserole, and the rest went into the freezer for another casserole on another day.  Alas, those got used up on soup night; it wanted some croutons, and the frozen cubes, all ready to go, where just the thing!

One more way to I can use my freezer to save on future meal prep, and that’s almost as good as money in the bank. Almost.

2 Comment

  1. I’ve done this in fits and starts over the years. It is certainly a very handy practice. Other things always seem to push it off my radar, though.

    1. I know, but I’m always so glad on a busy morning that I’ve got things prepped and I can just throw them in a pan. It’s a gift I give my future self. 🙂

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