Tips for Perfect Bread Pudding

Successful bread pudding requires proper bread selection and custard absorption technique. Day-old brioche or challah provides ideal texture - fresh bread becomes soggy while too-stale bread won't absorb properly. Cut bread into uniform pieces for even soaking. 

The custard ratio should be rich enough to flavor thoroughly but not so thin it creates soggy results. Allow 30-45 minutes soaking time, pressing gently to submerge all pieces. Properly soaked bread should absorb custard completely with no pooling liquid visible. 

The goal is creamy custard that binds bread pieces while maintaining some texture contrast. This technique ensures Michelle's supper club comfort food appeal.