Many cultures have their own versions of bread pudding, created as a way to eliminate the waste of old bread. This version is from my cookbook, “Pan y Dulce.”
“Old bread” does not necessarily mean that it has gone bad or is moldy. I’m simply referring to bread that is a day or two old and has gotten dry, which makes it the perfect vehicle to soak up the sweet milk and egg mixture and create a very moist texture once it comes out of the oven. You can feel free to use dairy-free alternatives like almond, soy, oat, or coconut milk instead of the whole milk and heavy cream.
