Does something like this really need words? It's full of butter and cream and it's fried, I mean come on?!
Two things to keep in mind here: the bread pudding should be refrigerated before frying in butter and make sure that you slice it thick. Fry in butter until crusty and golden and serve with some maple syrup!
I use the Tartine bread pudding recipe which can be found here.
To see some in progress photos of me making the brioche bread pudding click here.