I'm making bread pudding out of the Tartine cookbook this weekend for a brunch and while it's not my first time, I'm trying to double the recipe (and actually use challah instead of brioche) and bake it in a 9x12 (but the bottom of the baker says 10x14" ceramic baker that I just got. The original recipe says to bake it at 350F for 1 hour in a 9x5 glass loaf dish, which I'd totally do if I had two (or even one) of these. I'd been meaning to replace the cheapo "non-stick" metal loaf pan that I used to have but hadn't gotten around to it and am now find myself trying to make this for a larger than usual (just my family) gathering of friends. I know, I know.. I could always bake for longer and keep testing for doneness, uncovering the dish, and slipping a knife into the center, but with other brunch prep going on PLUS little babies running around and needing attention, I don't want to have to remember to keep checking for doneness every 5 minutes or so. ANY suggestions would be VERY MUCH appreciated!