Using bread that is a day or two old is best; it will be firmer and drier than fresh bread. Bread that is too fresh and soft will give you a bread pudding that is too moist and soggy. We use an egg substitute because it is pasteurized, making it safe for long, slow cooking.
Cinnamon-raisin bread adds a little more flavor to the pudding, but cubed French bread also makes an excellent pudding. If using French bread, you may want to increase the raisins to 3/4 cup and the cinnamon to 3/4 teaspoon.
Did you know that bread pudding is great to serve at a brunch or weekend breakfast? Top each serving with a pat of butter to melt into the hot pudding, and pass a pitcher of warm maple syrup to drizzle on top. What a way to start the day!