Yes, it freezes well. If you want to freeze individual slices, let them cool completely and wrap in plastic wrap. Place them in an airtight container or freezer bag and freeze. I recommend using within 3 months for the best quality. If you want to make an entire pan and freeze it to serve at a later date, then I recommend letting it cool completely and pressing plastic wrap on the top of the bread pudding and then secure to the sides like you do when you refrigerate the mixture overnight. This will reduce the amount of air that gets to it and will keep it fresher. Then wrap the entire pan in aluminum foil and freeze. It is best used within 3 months.