Cubes of white bread

White bread cubes are small pieces cut from white bread, typically made from refined wheat flour, water, yeast, and salt. This ingredient is widely used in cooking to prepare recipes such as panzanella, salads, stuffings, soups, and desserts, as its absorbent texture allows it to capture the flavors and juices of other ingredients.

White bread has its origins in European tradition, especially in countries like France, Italy, and Spain, where it has been popular for centuries. Today, it is a staple in many Latin American cuisines, frequently used to prepare croutons, breadcrumbs, or to provide structure to stuffings and au gratin recipes.

Among its main properties, white bread cubes provide quickly absorbed carbohydrates, immediate energy, and a crunchy or soft texture depending on the preparation method (toasted, fried, or hydrated). Although its nutritional value is lower than that of whole wheat bread due to the milling process that removes fiber, its versatility in the kitchen makes it an essential ally for a multitude of preparations.

In different regions of Latin America, white bread cubes may also be known as "picatostes" (especially in Mexico and Central America), "breadcrumbs" (in some countries), or simply "bread dice". These terms vary depending on the texture, size, and use given to them in the recipe.