1. Let bread sit out in the open air for 1 day.
2. Tear bread into 1-2" pieces; place in a large mixing bowl and stir in mix-ins.
3. Pour bread mixture into a 2-2 ½ qt. baking dish sprayed lightly with cooking spray; set aside.
4. In a second large mixing bowl, whisk together eggs, half-and-half, sugar, vanilla, cinnamon and salt; pour over bread mixture and let stand until bread is evenly soaked (about 40 min.), occasionally pressing down on the bread.
5. Preheat oven to 350°.
6. Bake casserole in preheated oven, uncovered, until set (about 45 min.).
7. Let stand for at least 10 min. before slicing; dust with confectioners' sugar and serve with remaining ingredients.

Tasty Tip:

• Different sizes and shapes of baking dishes, including individually sized dishes, can be used. Divide bread and custard mixtures evenly and adjust baking time down slightly for smaller, especially shallower, dishes.

Variations:

• For Cinnamon Raisin Bread Pudding, add 1 cup raisins to bread mixture. Add ½ tsp. ground nutmeg to liquid mixture.
• For French Toast Bread Pudding, replace ½ cup half-and-half with maple syrup. Add 1 tsp. ground nutmeg to liquid mixture. Sprinkle sliced almonds on top before baking. Use brown sugar.
• For Pumpkin Pie Bread Pudding, add 15 oz. canned pumpkin purée to bread mixture. Add 1 tsp. pumpkin pie spice to liquid mixture. Use brown sugar.
• For Berry-Lemon Bread Pudding, add 1 ½ cups Kowalski's Lemon Curd, 6 oz. fresh raspberries, 6 oz. fresh blackberries and 4 oz. fresh blueberries to bread mixture. Use white sugar. Omit cinnamon.

Find It!

• Find Italian Round Bread and French Bread on the Artisan Bread Table.
• Find Kowalski's Caramel and Fudge Dessert Sauces near the ice cream toppings.