You can also freeze it uncooked. I've been making large batches of bread pudding at work and freezing them in the containers we will later bake them in. There is nothing to say you cannot prepare a batch and store in the container(s) of your choice, to later thaw and transfer to the baking pan. I've personally found they do better this way. Plus, you get the yumminess of that first baked smell whenever you take out the next batch. :)
I just had a thought... when you say "cooked" do you mean your preparation method calls for cooking the ingredients to mix prior to actual baking? Or are you saying cooked as in all done and ready to eat?