Cut bread into 1 – 1½” cubes and put into a large bowl. In a small bowl combine the dry spices; set aside.

 In a small saucepan over low heat combine bacon fat, butter, bacon broth or stock, roasted garlic, and Worcestershire sauce until melted, whisking to combine. Drizzle warm butter mixture (or even better - transfer mixture to a squeeze bottle with a ¼” nozzle opening) in 3-4 batches over the cubes, tossing in between applications and sprinkling with the spice mixture, stirring gently until all the cubes are well coated. Let stand 15-20 minutes while the oven preheats to 325° convection (or 350° conventional).

 Line 2 large baking sheets with parchment. Divide cubes between the prepared sheets and arrange in a single layer with space between each to allow for air circulation. Bake for 10 minutes. Turn cubes over. [To quickly turn over all the cubes at once lay a piece of parchment paper on top of the cubes, place a flat baking sheet (one with no sides) on top of the parchment, hold the sheets together firmly and quickly flip them over. Gently slip the parchment now on the bottom and cubes back onto the warm baking sheet.] Bake an additional 5-10 minutes until very light brown; some cubes may still be a little soft in the center. Remove trays from oven and transfer cubes to 2 cooling racks. Turn oven off and monitor the temperature; when it cools to 200° return cubes on the cooling racks to the oven and let stand until oven cools completely. Store in an airtight container at room temperature.