Put bread in a 10” cast iron skillet. Whisk together the rest.
Cover (the oven safe lid from one of my stainless steel pots fits this, otherwise use foil) and put in fridge overnight.
Preheat oven to 375 F. Bake 30 minutes with lid. Take lid off, bake another 15-30 minutes, depending on how dry or pudding-like you want it.
