The best type of bread to use in bread pudding is one that is aerated with holes and an open texture. This type of bread results in a light pudding.
Ciabatta, French baguettes and country loafs work well for creating a light bread pudding. The holes and soft texture absorb the pudding well.
For a more compact bread pudding, it is advised to use a different type of bread. Brioche, challah and sweet breads work well for a compressed and rich bread pudding.
Homemade white bread can also be used if the bread is light and airy. Store purchased factory white bread is not recommended for bread pudding.