Bread and Butter Pudding. No. 2

Stale bread is ideal for pudding because it has lost moisture, creating a porous structure that absorbs liquid custard or fruit juices without becoming gummy. The bread's firmer texture prevents it from disintegrating during baking. Rolling stale bread into fine crumbs increases surface area for better liquid absorption and creates a more uniform texture throughout the pudding. The layering technique ensures even distribution of sweetness and prevents fruit from sinking to the bottom.