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The best bread for stuffing is sturdy enough to soak up all that savoury flavour without turning into a soggy mess. French bread is my top pick, but white bread, sourdough, and a few other favourites can make seriously good stuffing too.
The bread you choose has a big impact on the final texture of your stuffing. You want something that can absorb broth, butter, herbs, and all those delicious flavours while still holding its shape, which is why some loaves work much better than others.
And the bread itself is only half the equation. Whether it’s fresh or properly dried before you start can make the difference between stuffing that’s tender with crisp edges and stuffing that ends up wet and mushy.
Below, I’m breaking down the best breads to use for stuffing, what makes each one different, and how to prepare your bread so you get the texture you’re after.
What Is the Best Bread for Stuffing?
French bread is my top choice for stuffing because it has the right balance of structure and absorbency. Once dried, the sturdy crumb soaks up broth, butter, and all those savoury flavours while still holding its shape, giving you stuffing that’s tender inside without turning to mush.
That doesn’t mean French bread is your only good option. White bread is great for softer, more traditional stuffing, while sourdough gives you a chewier texture and a little extra tang. Italian bread, brioche, challah, and cornbread can all work too, depending on the flavour and texture you’re going for.
Whichever bread you choose, its moisture level matters just as much as the variety. Dry bread will absorb your stuffing mixture much better than fresh, soft bread, which is why properly preparing it before you start is key.
The Best Types of Bread for Stuffing
Different breads will give your stuffing a different flavour and texture, but some are definitely better suited to the job than others. Here are my top six choices and when I’d use each one.
French Bread
Best Overall
French bread is my first choice when I want classic stuffing with a tender centre and plenty of texture. Its sturdy crumb can soak up broth and butter without immediately falling apart, while the crust adds a little extra chew.
It’s also fairly mild, so the flavours of your herbs, aromatics, and other stuffing ingredients still get to shine. For the best results, cube and dry the bread before using it.
White Bread
Best for soft, traditional stuffing
Plain white bread may not be fancy, but it makes excellent stuffing. Its mild flavour works with just about any combination of herbs and add-ins, and it readily absorbs the liquid you pour over it.
Because white bread is softer and less structured than French bread, drying it well is especially important. Otherwise, it can become too soft or gummy once everything is mixed together.
Sourdough Bread
Best for extra flavour and chew
Sourdough is a great choice when you want your bread to bring a little more personality to the stuffing. Its tangy flavour pairs especially well with savoury herbs, mushrooms, sausage, and other rich ingredients.
The sturdy texture also holds up well once liquid is added, giving you more defined pieces of bread in the finished stuffing rather than an especially soft texture.
Italian Bread
Best mild alternative to French bread
Italian bread gives you many of the same benefits as French bread, with a mild flavour and sturdy texture that work beautifully in traditional stuffing. Once cubed and dried, it absorbs plenty of flavour while still maintaining some structure.
It’s an easy choice when you want a classic result and already have a loaf on hand.
Brioche or Challah
Best for rich, slightly sweet stuffing
Brioche and challah are softer, richer breads that can give stuffing a more decadent flavour. Their subtle sweetness works especially well with ingredients like apples, cranberries, pecans, or sausage.
Because these breads are tender and enriched, make sure they’re thoroughly dried before adding your liquid so the stuffing doesn’t become overly soft.
Cornbread
Best for a different style of stuffing
Cornbread brings its own distinct flavour and a more crumbly texture, making it quite different from stuffing made with a traditional loaf. It works particularly well with bold, savoury flavours and is a classic choice for Southern-style stuffing or dressing.
Just keep in mind that cornbread can break apart more easily than French bread or sourdough. And if you need your stuffing to be gluten free, check the cornbread itself carefully since many cornbread recipes contain wheat flour.
Should You Use Fresh or Stale Bread for Stuffing?
For the best stuffing texture, dry bread is better than fresh bread. Fresh, soft bread already contains quite a bit of moisture, so when you add broth and other liquids, it can quickly become soggy or gummy instead of absorbing all that flavour while keeping some structure.
That doesn’t mean your bread needs to be old or rock hard. What you’re really after is bread that has lost enough moisture to absorb the stuffing mixture properly. Slightly stale bread can work well, but deliberately drying the bread gives you more control over the final texture.
So if the loaf you want to use is fresh, don’t worry. You can dry it before making your stuffing, which brings us to the next step.
How to Dry Bread for Stuffing
If your bread is fresh, you can still use it for stuffing. The goal is simply to remove some of its moisture before adding the broth and other ingredients, giving those dry cubes plenty of room to soak up flavour without becoming mushy.
If you have time, cut the bread into cubes and spread them out in a single layer on a baking sheet. Leave them uncovered at room temperature for a day or two, tossing occasionally, until they feel dry.
Need them ready sooner? Spread the bread cubes on a baking sheet and dry them in a low oven at 250°F (120°C) for about 45 to 60 minutes, tossing occasionally, until they’re dry and crisp but not deeply browned.
Texture cue: The cubes should feel dry all the way through rather than simply toasted on the outside. Let them cool completely before using them in your stuffing.
How Much Bread Do You Need for Stuffing?
A good starting point is about 1 pound of bread, or roughly 10 to 12 cups of bread cubes, for a standard batch of stuffing. That will generally make enough for around 8 servings, depending on how many other ingredients you add and how generous your portions are.
If you’re cooking for a larger Thanksgiving crowd, it’s easy to scale up from there. Just remember that different breads vary in density, so measuring by weight is more reliable than measuring by cups when possible.
And don’t pack those bread cubes into the measuring cup. Keep them loose so you don’t accidentally end up with far more bread than your stuffing recipe calls for.
What Bread Should You Avoid for Stuffing?
Most breads can technically be used for stuffing, but some make the job harder than it needs to be. Very fresh, soft bread is the biggest one to watch out for because it can absorb liquid too quickly and turn gummy. Drying it first makes a big difference.
I’d also be cautious with very dense or heavily flavoured breads. Dense loaves may not absorb the stuffing mixture as evenly, while strongly seasoned breads can compete with the herbs, broth, and other flavours you actually want to taste.
And while breads like bagels can work in a pinch, they wouldn’t be my first choice. For classic stuffing, you’ll get a more reliable texture from French bread, white bread, sourdough, or Italian bread.
Frequently Asked Questions
The Bottom Line
When it comes to the best bread for stuffing, French bread gets my vote for its mild flavour, sturdy texture, and ability to soak up plenty of savoury goodness without falling apart. But white bread, sourdough, Italian bread, brioche, challah, and cornbread can all make delicious stuffing depending on the texture and flavour you’re after.
Whatever you choose, drying the bread properly is just as important as choosing the loaf itself. Get that part right and you’re well on your way to stuffing with a tender, flavour-packed centre and those irresistible crispy edges.
Now pass the gravy and let’s eat! 🦃
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