I generously buttered an 8" skillet with cold butter, ripped up a few slices of stale French bread into little pieces into the pan, sprinkled a handful of raisins in, and dusted with cinnamon and nutmeg.  In a 2-cup measuring cup, I beat two medium eggs and added enough milk to equal 1-1/2 C, added 3 Tbsp of sugar, and whisked to incorporate.  I poured this over the bread and raisins, then smashed it all repeatedly with a flat spatula to remove air from the bread and allow it to 'inhale' the custard mixture.  I covered it and cooked it over 20% heat for 40 minutes.  It puffed up and a fork inserted came out clean.  I turned off the heat and allowed it to deflate, then served.  Hot or cold, it's a light, almost fat-free dessert, snack, or breakfast (same ingredients as French Toast).  Super easy and quick, using simple ingredients and utilizing stale bread.  I think I would reduce the sugar to 2 Tbsp as long as I had enough raisins in there, because they're pretty sweet.  Without raisins, I'd probably keep the sugar at 3 Tbsp (1 Tbsp per 1/2 C of liquid) and add a little hazelnut or vanilla extract.