Only thing I did different was to let the prepared pudding (bread slices buttered both sides lavishly and 'cubed' before mixing) sit for a few hours in the fridge before I baked it, and also replaced the raisins with chopped pecans. I did 1 1/2 batches and baked in a (non-stick sprayed) 9 x 13 inch glass casserole. From the nestle site, where I first found this recipe, to serve with caramel sauce was optional; so I tried it with caramel (I loved it) and custard sauces (family's request), both homemade. Very much a comfort food, anytime, anyday. This recipe is eons ahead than the more popular bread pudding II (Ellen's) also from this site. Excellent recipe, not eggy and not mushy; and the smells when baking - buttery, creamy ... mmm .. anyone entering the house instantly felt hungry, lol. Good one.
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Only thing I did different was to let the prepared pudding (bread slices buttered both sides...