I am making Suzanne Goin's bread pudding from Sunday Suppers at Lucques today and driving to some friends about an 45 min away. It is a different type of bread pudding in that the bread layer is minimal and there forms a custard layer on top. I don't have a lot of experience with custards so I am wondering...can I parbake it and finish baking in their oven? Or if I bake it all the way through will I be able to reheat it decently in the oven or will the custard turn to rubber? Obviously it would be much easier to transport already cooked but I would love to serve it warm--with ice cream of course.