Stale bread cake

Crumble some stale bread into a large bowl and cover it with milk. Once the milk is well absorbed by the bread, whisk the eggs with the sugar; when the mixture is frothy, add it to the milk along with a knob of soft or melted butter. Mix well, even by hand, to combine everything.
At this point, use your imagination, cravings, or whatever you have at home; you can add your choice of: 150–200 g of chopped chocolate (perhaps from an Easter egg?), crumbled nougat, raisins (sultanas), a good handful of hazelnuts, pine nuts or almonds, amaretti, or biscuits.
Finally, add half a packet of baking powder and half a vanilla bean or a sachet of vanillin, 100 g of white flour, and a generous pinch of salt.
Mix everything well, grease a high-sided baking tin (about 28 cm) dusted with brown sugar, and pour in the mixture. Bake at 180°C for 15 minutes and then for another 25 minutes at 160°C. Remove from the oven and allow to cool.