In news:rec.food.cooking, Wayne > posted on Mon, 23 Aug
2004 12:53:06 GMT:

> Mebbe so, but historical reasons aside, the idea is to have a reduced
> moisture in the bread so as to better absorb the custard. I rarely
> actually have "stale" bread around, as it either is eaten or frozen.
> However, I often buy a fresh loaf for bread pudding or bread and butter
> pudding, and put slices on a cooling rack to dry out a good bit.

Hmmm. That gives me an idea. I wonder what bread pudding would be like if
you toast the bread before using it. :-)