1 pint leftover stuffing, any kind
1 pint half +half
4 whole eggs
1 egg yolk

Warm stuffing for about one minute in microwave + carefully work the mass with a fork to make sure the heat is well distributed. Heat again for another minute + work the mass again to ensure that it is warmed through.

In a large bowl, blend well the eggs, yolks + half +half. Season with salt + pepper, then add warmed stuffing + combine well.

Heat oven to 350 F, then very lightly butter 6 ramekins (approximately 7 oz each); you can also bake in a 9" glass pie plate.  

Create a water bath or "Bain Marie" with a roasting pan or rectangular baking dish (with sides at least 2" tall) + large enough to hold all the ramekins. Place the buttered ramekins inside + pour mixture to fill 3/4 the way up the sides of the molds or pie plate, then add hot water from the tap to fill pan up half-way up the sides of the ramekins or pie plate. Carefully place in the oven for 25 minutes, check doneness by inserting the point of a small knife in the center of the bread pudding, it should come out nearly clean with no indication of any sort of "liquid" center.