There are moments when we long to return to the classics. For me, a love of a well-cut, seasonless tweed jacket is an example one such classic—and then there are the dishes our parents and grandparents loved. And some of them, for good reason. Bread pudding, with its custardy richness, can readily double as a brunch or dessert. Often these older dishes have a kind of economy to them too. Here, I’ve used some of my partner’s leftover brioche buns in the creation of the dish pictured below, but one can repurpose bread that’s gone slightly stale in a pinch.
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