Day Old Bread
Stuffing, bread pudding, or French toast are always better when made with stale bread.
Stale bread is dry because all its moisture has evaporated. When the moisture is gone, all that is left is the protein and starch structure of the dough. It is essentially a hollow shell, which will easily absorb lots of moisture if given the chance. The amount of moisture bread can hold determines the amount of flavor it holds. Fresh bread, full of moisture, will not absorb as much. Additionally, if you are following a recipe and adding a specific amount of moisture, using fresh, moist bread will result in a gummy, soggy outcome.
When a recipe calls for day-old or stale bread it should be quite hard. If yours is not, toast it in a very low oven, 100-150˚F, until it is very dry and brittle, about an hour. If you plan ahead, break open the loaf and let it air dry for a day or two. Cubed bread, as for stuffing, is easier to cube when it’s moist. If you try to cube dry bread, it will often crumble.