Savory bread pudding needs work. (The "savory" is onion, a wee bit of garlic, rosemary, kalamata olive & gruyere. And salt & pepper). The recipe I was referencing really had too long a cook time, but the cheese formed a crust so it did not dry out. I did not have enough of any of the seasoning other than onion. I like my seasoning!

Sweet bread pudding is successful (but better with maple bacon on top). Just hadn't made it in so long, I wanted to run a test. Converting from a 9x13 pan recipe to an 8x8 pan recipe does not work neatly at all, but it was close enough. I might have had a tad too much bread, as it tasted fairly light for a bread pudding. The bread wasn't fully immersed so it was crunchy on top, but it worked for me. I liked it. I'll probably do it "right" on Christmas (when I do the full 9x13 and do the bacon) but this was good too.
