This recipe was adapted from http://allears.net/din/rec_bbpd.htm, I found their suggestion of regular bread not to work well. A regular Pullman loaf and or a Texas Loaf style of bread did not have enough body to hold up while baking. The regular bread turns soggy when well dipped into the creme anglaise. I do recommend using the Kerry gold butter, as it has a richer flavor that most supermarket butters if it is available in your area. My directions are also for a 13 x 9-inch pan, as this is easier to prepare, and allows for smaller serving sizes.