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Private Selection Artisan Style Brioche Sliced Thick Cut Bread - 20 oz
Kroger Market & Mill Artisan Brioche Bread
Western Hearth Artisan Brioche Bread
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Plain heavy cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Butter has no fiber. Counting all uses, this recipe has about 1 1/4 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter has no fiber. Counting all uses, this recipe has about 1 1/4 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish. Spread the bread cubes in an even layer in the prepared dish.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and the sugar is dissolved. Pour the custard evenly over the bread cubes, pressing the bread down gently so every piece is submerged. Let the bread soak for 30 minutes at room temperature, pressing down once or twice, until the cubes have absorbed most of the custard.
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