Not sure how it happened, but I have a plethora of different kinds of stale-ish breads around my kitchen--big armenian lavash breads, the puffy middle eastern flat bread, plain old pita bread, and a loaf of whole wheat from the farmer's market last week. Hate to throw it all away, but none of it is really going to be really edible on its own, so I thought, hey, bread pudding! But all the recipes I find say to start with stale french bread, or egg bread, or something like that.
Has anyone ever tried this with the less yeasty breads? I suppose I could buy a baguette and let it go bad, but that seems to counter the spirit of bread pudding.