I have a gas stove/oven, and it took me a while to get used to after electric, but I love it.

When I make bread pudding, I don't use a recipe. I just throw stuff together. What makes a big difference, I think, is the way it's baked. I always put the casserole dish I'm using in a large pot of water so that it steams the entire time. I cover the top with foil until the last 10 minutes. That way it gets brown on top and has some crunch.

I always mix up about 1/2 qt. of whole milk, 2 eggs, some sugar, vanilla (never use the fake stuff). I toss in raisins or dried cranberries after I have the rolls/bread all mixed in with the milk mixture. Put casserole dish in oven proof pot that has water to come 2/3 of the way up the sides of the casserole dish, cover with tin foil, and bake.