21.   Layer the bread cubes in the pan.

22.   New York deli meets Swiss fondue in this hearty concoction that was made for rye and pumpernickel crackers or bread cubes.

23.   Place bread cubes in large mixing bowl and add onion, celery, sage and thyme.

24.   Pour in egg mixture, making sure all bread cubes are covered.

25.   Put the bread cubes on a baking sheet and drizzle the garlic oil over them.

26.   Put bread cubes in the dish, and sprinkle with raisins and butter pats.

27.   Serve immediately with bread sticks or bread cubes.

28.   Soak bread cubes in milk.

29.   Spread half of bread cubes evenly on bottom.

30.   Spread bread cubes on a baking sheet pan, crust side down.