Just back from a visit to the Big Easy - far from my first trip, certainly. Maybe it's random coincidence but it seemed like every bread pudding I tried was really dense. Hadn't noticed it before, but it's possible I just wasn't paying attention. I personally prefer a more tender BP but I understand that this varies by kitchen and by the bread, and probably the bread/liquid ratio too. Is this classic New Orleans dessert traditionally so firm? Please discuss; diversions into lateral discussions welcome.