Two wildly different factors inspired me to create this recipe. Number one, I had a lot of baked Sally Lunn on hand in my freezer, from doing my post on The Legend of Sally Lunn: Sally Lunn Buns (2.01.16). Sally Lunn is a light and airy bread, similar to brioche, which makes a good bread pudding because, like brioche, it absorbs custard so well. The other factor involved a long ago food memory of the best bread pudding I ever ate, one that I used to have in the 1980's at a Manhattan restaurant called Lavin's. It was located in the garment center where I used to spend a lot of time when on buying trips (another career in another time) to New York. The result is Sally Lunn Bread Pudding. YIELD: 16 PUDDINGS - 2" SQUARES ONE 9" X 9" SQUARE PAN