This is the time of year when this sort of physical activity:
Meaning, we can turn to our grandmas' cookbooks like this vintage one, ones full of recipes in which starch and fat are not quite the pariah ingredients that they are in many modern cookbooks.
2 slightly beaten eggs
2 1/4 cups of milk
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups day-old bread cubes
1/2 cup brown sugar
1/2 cup raisins (or chocolate chips, as I made it here)
Combine the eggs, vanilla, milk, cinnamon, and salt; stir in the bread cubes. Stir in brown sugar and raisins. Pour in a large shallow pan sitting in a larger pan on oven rack. Add water to the larger pan to 1 inch deep. Bake at 350 degrees for 45 minutes or until knife tests clean halfway between center and edge.
I added chocolate sprinkles to the top, too.
Many people don't really like bread pudding because they think it too bland, but that blandness is the very thing that makes it a great foundation for a lot of creative add-ins or add-ons. (Can you envision a rich creamy glaze over the top of this one?)
Happy old school baking!