Bread Pudding

The bread pudding can be assembled up to 4 hours ahead and refrigerated unbaked. Bring to room temperature for 30 minutes before baking, adding 5-10 minutes to the baking time if still cold. Fully baked pudding can be made 1 day ahead, cooled, covered, and refrigerated.

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or the entire dish covered with foil in a 325°F oven for 15-20 minutes. The pudding can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.