Bread puddings may be made with virtually any bread or roll except quick breads, such as biscuits or muffins, that are leavened by baking powder or baking soda. Egg breads such as challah or brioche produce bread puddings with a light texture. Many recipes use generous quantities of cream and egg yolks, but these ingredients, too, should be replaced by half-and-half or even whole milk, and each three egg yolks can be replaced by one whole egg.