This recipe courtesy of Williams-Sonoma.
A simple bread pudding is the perfect use for a day-old baguette or coarse country loaf. These breads have a similar texture and both have a rather bland flavor when stale—the perfect foil for a flavorful custard. Cut the bread into 3/4-inch slices, then cut again into 3/4-inch cubes. These bite-size pieces are perfect for soaking up all the custard yet still hold together well enough to give the dessert some texture.
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002 ).