The best thing about bread pudding is it a great use up for day old french bread. You can just keep the stale bread in the freezer until you have enough to make a batch. I didn't have any stale bread so I just bought a loaf of po-boy bread, cut it up into pieces and let it get stale on the counter while I made the gumbo.
What I really liked about the recipe we learned in class was it uses a package of Vanilla Pudding mix. Makes sense right? Bread PUDDING? It definitively added to the moist texture.
Then I combined the milk, eggs etc and poured over the bread and pudding mix.
I let this soak in for a good 10 minutes before transferring it to the baking dish.
I baked the bread pudding for 50+ minutes, and it turned a beautiful golden brown.
I made the breading pudding with Splenda instead of sugar so my dad (a diabetic) could enjoy some. You definitively couldn't taste a difference.
We also learned how to make a Praline sauce, which was AMAZING!! There was no way to make this sugar free (Sorry Dad).