Appears in Cook's Illustrated March/April 2010
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?
Toasting cubes of challah was the first step in perfecting our bread pudding recipe. Next, we worked on achieving a silky but not overly eggy custard, using equal parts milk and cream and using just egg yolks, not whites. Finally, topping t...