I finally got a chance to make the pudding this evening for some friends we had over to dinner. It was SO good! It's definitely one of my favorite desserts now (it even rivals cheesecake, which I will eat anytime, anyplace). Anyway, I'm not sure how it was meant to turn out. Is it meant to be solid, or kind of disintegrate into a creamy mass? Because that's what it did for me:
http://i66.photobucket.com/alb.....301464.jpg
The bread pieces kind of kept their shape, but when you would spoon it out, it fell apart and did have the texture of a very creamy, rich, thick American pudding. Should I have not added so much half and half mixture? I know traditional bread pudding is usually sliceable into chunks, and this definitely was not.
Nevertheless, it was big hit, and obviously I absolutely loved it. Thank you!