Made bread pudding too thick & too firm, can I do something to save it??

Thank you all, I tried it

slice it, cook it like french toast (in butter), and serve it with syrup or creme anglaise.

I would simply warm it up and splop a generous scoop of ice cream on top of each serving.

Mix together milk with sugar, vanilla, cinnamon, whatever else you put in the bread pudding. Then poke holes in the pudding and pour the milk mixture over it. Let it soak until soft or bake for a few minutes to speed up the process.

Serve it with cream to pour on top.

Add some warm milk. 1/4 cup at a time, mixing until you reach the consistency you want.

Break it into small pieces and mix it with more milk or evaporated milk and a bit more sugar, melted butter, cinammon...and bake it again.