Hello. I recently made an apple bread pudding from a Dorie Greenspan book. The recipe looked very promising and it did taste good, but we found the pudding too firm. The recipe had a pretty standard mix of ingredients (3c milk, 1c cream, 3 eggs, 5 yolks), but unlike most bread pudding recipes I've made, this recipe had me heating the milk and cream first and then adding that to the egg-sugar mixture, like one would do when making creme anglaise. My questions: Do you think that this added to the firmness of the pudding? Is there some other advantage to doing this as opposed to the usual method of just mixing everything together and cooking it in the oven? Would an extra egg make the pudding softer. Thanks!