Bread stuffing

The only use for Wonder Bread?

My mother made this sweet bread stuffing with a loaf of Wonder Bread, because it becomes so soft when it gets wet. Sometimes I still use regular store-bought white bread to make this stuffing, but you can also do it perfectly well with whole-wheat bread, or with bread you baked yourself. These days I like that better.

How to make bread stuffing:

Preheat oven to 350 F. Take half a loaf of bread – Wonder or otherwise – and tear it into bite-size pieces in a bowl. Put the bowl in the sink under warm running water until the bread is completely soggy. Squeeze out the water and turn the soggy bread into a large mixing bowl.

Add four eggs, 1/4 cup of sugar, and 1 teaspoon of kosher salt, and mix. I like to also add 1/2 cup of raisins and one apple cut up into small pieces. Mix.

Grease the bottom and sides of a bread pan with olive oil or butter. Bake about 45 minutes or until a knife plunged into the center of the pudding comes out clean. Serve hot.

Or, to use this stuffing as a real stuffing, take a chicken or turkey. Rinse out the inside cavity with clean water, and use a ladle or large serving spoon to fill the inside up with this stuffing. Roast the chicken or turkey as usual, and the stuffing will also be cooked.

Doing the stuffing inside the chicken will add flavor, but of course then the stuffing won’t be vegetarian anymore. If you don’t use it as a stuffing, you could really serve this as a dessert.

Can I keep bread stuffing for later?

Yes, bread stuffing is good for about a week, reheated in the microwave, if you keep it in a sealed tupperware in the refrigerator.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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