Originally Posted by itsstillmatt
Challa, croissant or brioche.
Do you dry them in the oven? Leave the loaf or croissant out a day or two? Personally I get fresh challa, cube it because it doesn't disintegrate when still fresh, and then gently toast the cubes so they then are dry and also are better withstand the trauma of stirring.
For whatever that's worth . . .