Preheat the oven to 350°F (175°C).

Place the cubed stale bread in a large mixing bowl.

In another bowl, whisk together the eggs, milk, sugar, vanilla extract, ground cinnamon, and salt until well blended.

Pour the custard mixture over the cubed bread and gently fold until the bread is evenly coated.

Fold in the raisins to distribute them throughout the mixture.

Grease a 9x13 inch baking dish and transfer the bread mixture into it, spreading it evenly.

Bake the pudding in the preheated oven for 45 minutes or until the top is golden brown and a knife inserted into the center comes out clean.

Let the bread pudding cool for 5 minutes before slicing and serving.