What is the best kind of bread to use to make bread pudding? And is it supposed to be fresh or stale?
I like a heavier white bread, and dry it a bit. I don't really use "stale" bread, because of the taste.
im using challah for mine this year. chopping it into cubes the night before so it can dry out some!
My preference is Brioche, and I prefer it to be a few days old but not "stale".
Challah would be my second choice.
Crusty sourdough is my first choice.
After having made many many iterations of bread pudding, I find that whether you use fresh or day-old, or 1-week old rock hard stale bread, it matters little in the end.
Which is your priority? Making bread pudding? or using stale bread?
Stale bread is commonly used for bread pudding - why? Because bread pudding is a good way of using it.
Also why kind of bread pudding do you want? It can be very custardy, or it can be like a sweet stuffing, or anywhere in between.