Raspberry Breakfast Bread Pudding (energy-saving make-ahead technique)

Wake up to breakfast already made. In this method, there is no preheating of the oven. The dish cooks for 30 minutes, then remains in the still-hot oven to finish. Extremely energy efficient.

Delicate but hearty

Tools needed:

1. small non-stick saucepan
2. an oven with a timed-bake function

Ingredients:

1. 1 egg
2. 1/2 cup milk
3. 1/2 cup bread crumbs (crouton sized)
4. 1/2 shredded cheese
5. 1/2 almond flour
6. 2 tbsp sugar
7. 3/4 cup frozen raspberries

Directions

photo lineup of ingredients

one half cup of bread crumbs

1. combine egg and milk in saucepan
2. add the breadcrumbs; they will soak up much of the liquid
3. add the almond flour, sugar and cheese
4. fold in the raspberries
5. put the saucepan in the oven, turn the heat to 350F and set for a timed bake of 30 minutes

Some tips to make this speedier:

1. use a food scale
2. 1/2 cup milk weighs 122 g
3. 1/2 bread crumbs weighs 30 g
4. 1/2 shredded cheese weighs 60 g
5. 3/4 cup raspberries weighs 140 g