We started making Berry Bread Pudding at Flour as a way to use up all of the bread ends we generated from the house-made bread for our popular sandwiches. But one type of bread pudding wasn’t always enough: on some days, we still found ourselves with a pretty large tub of bread ends. So we came up with a second bread pudding version that has proven to be as popular as the first. I used to make a divine milk chocolate crème brûlée when I was pastry chef at