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Bread Stuffing Loaf
An amazing side

Bread Stuffing Loaf

Bread Stuffing Loaf is made with leftover bread and ham. It's a fantastic side dish for steak and roast. You can store it in the freezer.

Bread Stuffing Loaf
My mother-in-law, who is Jernej's mom, makes the most delicious Bread Stuffing Loaf that is full of flavor, juicy, tender, and unforgettable. Jernej has shared his version with us, which we absolutely adore for its flavor and softness. This Bread Stuffing Loaf, or Prata in Slovenian, is a traditional Slovenian dish that is well known in the Gorenjska region. People usually make it for Easter as it is a great way to use leftover bread, Easter ham, and creamy horseradish sauce. Traditionally, the mixture is filled into an intestine, but we have chosen an easier version using parchment paper. This is a delicious side dish that doesn't require much effort to make.

Gorgeous Bread Stuffing Loaf

These are the top reasons why it's good to make this recipe ASAP: 

  • light, flavorful, soft side dish that's a showstopper
  • perfect for meat main dishes like steaks in sauces or roasts
  • easy to store for later or in the freezer
  • great for a crowd
  • a fantastic choice for holidays, Sunday roasts and celebrations
  • a simple preparation

Bread Stuffing Loaf

Bread Stuffing Loaf

Essential ingredients

This recipe is perfect for using leftover bread or Easter ham, but you can easily make this Bread Stuffing Loaf any time of the year. Find more about the ingredients below.

Bread - use leftover bread for this recipe. Choose any type you like, whole wheat or white bread.

Ham - For this recipe, we chose baked boneless ham. Cut the skin off your ham and place it with milk and water for more flavor. Or you can use the liquid from cooking the ham instead of milk and water.

Eggs - combine everything.

Horseradish - optional, but it adds so much flavor.

Bread Stuffing Loaf

Bread Stuffing Loaf

Bread Stuffing Loaf

What to serve with Bread Stuffing Loaf

This delicious Prata or Bread Stuffing Loaf deserves an amazing main dish. It's perfect with a variety of roasts. We recommend: 

Bread Stuffing Loaf

Storing and freezing

There are two ways to store this fantastic Bread Stuffing Loaf.

You can keep the chilled homemade Bread Stuffing Loaf in the fridge for up to 3 days. Before serving, cut the Stuffing into 2 cm or 1-inch slices. Add some oil to a pan, pan-fry the slices until golden, then serve.

Feel free to freeze the Bread Stuffing Loaf, too. Place it in a freezer-friendly container and freeze for up to 3 months—Defrost at room temperature (or in the fridge overnight). Before serving, cut the Stuffing into 2 cm or 1-inch slices. Add some oil to a pan, pan-fry the slices until golden, then serve.

How to make Bread Stuffing Loaf at home (video)

Check this quick video to master making Bread Stuffing Loaf at home.

Next, try these delicious sides

Lets get cooking!

  • serves
  • preparation:
  • bake:
  • total time:
    hour 40 minutes


  • heat and milk and cut the bread

    Add milk, water, rosemary, and butter to a saucepan. Feel free to add any skin or bones from the ham if you have it for the flavor. Bring to a boil, then simmer for 5 minutes. Remove from the heat. Cut the bread into small cubes and add to a bowl. Cover with warm milk mixture; discard the skin/bones and rosemary beforehand). Set aside for 15 - 20 minutes to soak.

  • cut the ham and pan-fry the onion

    Cut the ham into small cubes (approx. 0.5 cm or 1/4 inch) and add them to a large bowl. Peel the onion and finely dice it. Add oil to a pan and place it over medium heat. Add the onion, chopped parsley, and saute for about 5 minutes or until tender.

  • combine the ingredients

    Add the sauteed onion and bread mixture to a large bowl. Add eggs and horseradish sauce (optional). Season with thyme, salt, and pepper. Stir to combine.

  • preparation

    Set a rack in the middle of the oven and preheat it to 160 °C / 320 °F. Prepare a deep bread loaf baking pan measuring 13 cm x 32 cm (5-inch x 8-inch). Rinse one sheet of parchment paper under running water and wrinkle it.

  • prata

    Place the prepared parchment paper onto a working surface. Add the bread stuffing mixture in the middle. Shape it into a tight, thick rope and place it in the baking pan.

  • bake and serve

    Place the baking dish into the preheated oven on the middle rack. Bake for 50 minutes at 160 °C / 320 °F, then increase the oven temperature and bake for 30 minutes at 180 °C / 350 °F. Remove from the oven, cool for a few minutes, then serve with your chosen main dish.


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