I’ve always experienced diminishing returns on the experience of eating bread pudding. First bite is great, and then everything seems to devolve into a monotextural plate of mush. NO LONGER! The term bread pudding doesn’t really do this decadent, glossy, glazed, stunner-of-a-dessert justice, as it’s glazed and lacquered in caramel and studded with jewel-like nuggets of hazelnut praline. If making any of the aforementioned elements at home sounds scary, I promise it's not! You can make caramel! I promise! It’s just sugar and water, and the resulting dish will reward you tenfold. Serve it with lightly sweetened whipped cream or vanilla ice cream - it will need some dairy to cut through all that sugar.