Hi - I'm working on sweet and savory bread puddings to serve at a cafe I'm opening in a couple months (we're a gourmet sandwich shop, so looking to use the leftover bread in the puddings). I've had issues with watery bread puddings (not undercooked, but watery liquid releasing in the dish) and would love advice on things to try. My basic recipe for the sweet custard is: 8 eggs 32 whole milk (i've also tried half cream/half milk and half lowfat buttermilk/half milk) 6.5 oz sugar 1/2 t salt 1.5 oz vanilla I pour that over 12-13 oz lightly toasted brioche slices in a 3 qt casserole, refrigerate overnight and bake at 350F in a convection oven for 1 hour (covered with aluminum foil and set into a water bath). should I... - use more cream/less milk? - use different ratios? - use more yolks? - use a shallower/larger pan? - other ideas? thanks so much!