Regarding the bread called for in bread pudding, one can simply purchase a nice loaf of crusty bread to cut up into cubes once it is a bit stale. I actually save up leftover, day-old bread on a weekly basis and toss pieces into the freezer in a large zip-top bag to use in bread puddings and dressing (a.k.a. "stuffing") down the road. Sometimes I might even save a couple of leftover yeast donuts, plain bagels or pieces of cinnamon raisin bread in the freezer, as well. When I've got a sufficient amount tucked away, there's little that I love more than making bread pudding.

NOTE: The recipe calls for 3 whole eggs and 2 yolks. Use the amount called for if you like bread pudding pretty "custardy." If you like it a little firmer and dryer, use 1 less whole egg.

Yields 6 - 8 servings.