This isn’t your standard formula for bread pudding, but that’s what makes it the best. Rather than soaking bread in a mixture of uncooked eggs, milk, and sugar and then baking, our Best Ever Bread Pudding is made by first preparing a stovetop custard for the bread to soak in before toasting it to perfection. This method yields an incredibly creamy-rich treat with a delightfully crisp exterior. The duck fat called for in this recipe lends a very subtle savory edge that we love (you can find rendered duck fat at specialty supermarkets like Whole Foods or online); however, you can swap it for 3 tablespoons of brown butter if you’d prefer. Make ahead tip: you can prepare the pudding through step 4 and stash in the fridge for up to three days before cooking.