Preheat the oven to 350 degrees Fahrenheit. In a large bowl whisk together all of the ingredients, except the bread, until completely blended. Add the bread cubes and allow them to soak in the mixture for 15 minutes, pressing down on them gently a couple times with your hands about 5 minutes in.

Empty the mixture into a very well-greased 12-cup bundt pan. Place the bundt pan in a casserole dish that has been filled with 1 inch of water. Place a single sheet of tin foil over both pans, poking a couple holes in the center to help the steam escape. Place them in the oven and bake for 50 minutes, then remove the tin foil and continue baking for another 40-45 minutes, or until the exposed bread pudding is golden.

Remove both pans from the oven and remove the bundt pan from the casserole pan. Allow the bundt pan to cool for 5 minutes, then (while wearing oven mitts) shake the pan back & forth slightly to loosen it. Place a serving dish face side down over the top of the bundt pan and flip it over. Gently pull the bundt pan off of the bread pudding. Allow the bread pudding to cool for 15 more minutes before slicing and serving.