OMG Mama that looks so delicious, I am making it for sure!

Thank you and thanks to Brook for helping me out here!

When my son came to visit not too awful long ago he was telling me about some splendid bread pudding he'd had, I felt like I had deprived the poor kid of something his whole life as I heard him talking. That made me more determined than ever to learn how to make it and make it right! I may one day actually love me some bread pudding!

I think part of the secret, Cathy, is to avoid commercial white bread, like Wonder. That's probably why you remember it as soggy and undercooked.

Note that Mama's Danish Crumb Pudding recipe actually specifies homemade bread.

While I can't prove this, I really believe that bread made with leavening, when recycled, maintains it's integrity, whereas air-puffed bread doesn't.

Thanks I will use homemade!

And stale, Cathy. Fresh bread just doesn't work as well, partly because it doesn't absorb the custard mix as readily.

If your bread is fresh, let it stand out at least most of a day. That should help your pudding.

Cathy - we always have homemade bread in our house - maybe that is why our bread puddings always are so good and never soggy. You can even try your old recipe using homemade bread - that could be the problem.