With an electric mixer or wire whisk,
beat eggs until very foamy
(about 3 minutes with an electric mixer,
about 6 by hand.)
Add remaining ingredients (except the bread)
and beat until thoroughly mixed.
Place the bread cubes in a greased,
oven-proof baking dish,
and pour the egg mixture over them.
Toss the bread to coat with egg mixture,
and let sit at room temperature about 45 minutes, until the liquid is absorbed.
Bake in a preheated 300F oven for 45 minutes,
then raise the oven temperature to 425F
and bake an additional 15 to 20 minutes,
until the pudding is golden brown and puffed.
Serve hot, warm, or at room temperature,
or with whipped cream or a scoop of ice cream.
Serves 8.