I made this with about 3/4 of a sourdough baguette and it turned out amazing (nearly addictive!!) - chewy and tangy, balanced by the sweet fluffiness of the custardy mix. This is a great way to use up day-old artisan bread that tends to be a bit crusty and dry. I doubled up the small slices in the toaster after cutting about 1/8-inch off the bottom and the ridges off the top of each slice (process and use as bread crumbs). There's no need to cut off the sides or be too fussy with this part. This is a worthwhile (and pretty healthy) dish to bake and if rhubarb isn't in season, granny smith apples, cranberries, or other varieties of fruits can be used with great success.
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I made this with about 3/4 of a sourdough baguette and it turned out amazing (nearly...