Salted cinnamon overnight pudding

This is teurgole, a Normandy dish that was cooked in the slow, dying heat of bread ovens. It’s as hospitable a breakfast treat for houseguests as can be. It’s mindlessly simple to throw together: bang in the oven and bake overnight after a heavy evening. Set your oven timer and, come morning, see your guests stagger, bleary eyed, into the open arms of a creamy cinnamon rice pudding under that thick duvet of browned, caramelized skin.