If you’ve got white bread going a little bit hard this is the very thing, it’s practically a leftovers dish (I made the one below using half a baguette) and is very easy to make. The only tricky bit is not finishing it off when you go back in the kitchen to do the dishes.
175g soft brown sugar
zest of lemon
Make the bread into crumbs. Heat the milk with the butter, sugar and zest to just under boiling then pour over the crumbs and let stand for twenty minutes or so to soften the crumbs up. Next, separate the eggs and beat the yolks into the crumb mix. Pour into serving dish and bake in the oven (180-200) for 25-30 mins. Allow to cool, then spread with raspberry jam (warming it in a bowl over hot water helps if you want to pour & spread with maximum ease). Whip the egg whites to peaks, fold in a couple of spoons of caster sugar, arrange over the base and bake off for ten mins at 200º. Serve warm but equally excellent cold if there’s any left.