On Thu, 30 Jan 2020 17:22:18 -0800 (PST), dsi1
> wrote:

>On Thursday, January 30, 2020 at 2:29:11 PM UTC-10, wrote:
>> On Wednesday, January 29, 2020 at 2:15:40 AM UTC-5, dsi1 wrote:
>>
>> >
>> > Alternatively, you could use a different recipe. It's pretty much the same. I have a bunch of brioche to get rid of so bread pudding would be a good idea.
>> >
>> > https://devour-blog.com/2015/03/24/b...bread-pudding/
>>
>>
>> Thanks for this point in particular:
>>
>> "In this case, I had oodles of leftover white dinner rolls that I’d bought for a party a while back. They were the perfect texture for this dish, and the fact that they were a little bit stale before they went into the freezer helped them retain their texture once the milk/egg mixture was poured over. Fresh, soft bread usually isn’t the best choice for bread pudding as it often turns to mush in the pan."
>
>I think that brioche makes a better bread pudding than french or American white bread. Well, that's what I think, anyway.

The best bread for bread pudding is challah