I undercooked Thomas Keller's leek bread pudding and it sunk into itself. Is there any way to fix it?

I make savory bread puddings, bring them to room temp and then slice and fry in a pan. It is delicious and would finish cooking the pudding for you. If it isn't actually runny

as suggested turn it over and bake again. If needed, add a bit of stock, more vegetables, some shredded cheese. And above all, re-name it (classic save for a demi-disaster). It's now leek gratin, or leek casserole, or leek tian (very French).

I love making TK leek bread pud! Like a soufflé, it does fall if it sits too long before serving, but tastes the same. Once when that happened I cut out rounds with biscuit cutter & served it that way. Even if it falls it's delicious & always has guests looking for seconds!

I'm assuming this answer is too late, but Is this the recipe you used?

http://www.epicurious.com/recipes/food/views/Leek-Bread-Pudding-356429

You say it's undercooked but also say that the bread is crispy?
Anyway, I'm sure it's too late to suggest anything. I think sexyLAMBCHOPx had the right idea, to turn it over... put it in a 350F oven... bake it up a little more. But obviously not if it was already crispy!

Whats the texture of your bread pudding? Is the bread crispy or soggy? You could turn it out in a shallow baking dish and try to bake it some more.