This bread pudding is a soft custard even more tender than a flan, and all of the sugar is in sauce at the bottom of the double boiler, until you invert it.  This allows a rustic mix of flavors, as the ingredients are layered into the pot, and cooked gently for a couple of hours, and then allowed to rest before being turned out.  The recipe is so simple, but I have fancied it up with Cognac, vanilla bean, and freshly grated cinnamon and nutmeg if you like.  You could do many variations: almond extract, ginger, different types of bread, bourbon instead of Cognac, dried fruits– I have been thinking about this while it simmers away. I would swoon with adjectives telling you how…