I believe that all chefs should put bread pudding on the menu. You can add almost any flavor to a custard, use most any carb (like stale bread, the idea for which bread pudding is derived, to fancy brioche or, as I did once, Krispy Kreme donuts), drop a few tablespoons of booze or any pure flavor from almond to vanilla), serve it warm, and you have a dessert.

My friend Joan, invited to a dinner party, in minutes created a bread pudding made with panettone, the rather dry, domed cake studded with dried fruit. This Italian cake, usually served around the holidays, often is on sale this time of year at some liquor stores or supermarkets. Tear the cake into chunks and dump them into the custard (consisting of two to three beaten eggs, two cups milk and/or cream, half a cup of sugar, and flavoring and/or booze); allow the chunks to take in lots of the custard. Bake it in a buttered glass pan at 350 degrees until it turns a golden color. She says it was sensational.