The key to getting the desired consistency for this and other baked puddings is to cook them in a pan that's set in a larger pan filled with enough boiling water to come halfway up the pudding, otherwise known as a hot water bath. This will enable it to cook more evenly all the way through and stay moist during cooking. When it comes to picking the right bread, it really depends on your preference; rustic breads and baguettes will still be chewy after baking, while brioche and other softer types will not.
- Preheat oven to 360°F.
- Prepare a pot with boiling water in order to bake the pudding in a water bath.
- Heat the milk.