A warm bread pudding made from those mini bagels in the freezer, sweetened only by what they hold already. Cinnamon and raisins do the work here, and eggs from the cupboard bind it into something closer to cake than breakfast. Serve it warm with butter or whipped cream.

Serves 2. 35 minutes, 10 at the stove.

About 840 calories a serving, 14 g protein, 163 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Cut 4 mini bagels into 1-inch cubes and scatter them in a buttered small baking dish. Crack 2 eggs into a bowl and whisk in 1 cup milk and a pinch of salt.
2. Pour the egg mixture over the bagel cubes, then dot with 2 tablespoons butter in pieces. Let sit 5 minutes for the bread to absorb the liquid.5 min
3. Bake until the custard is set and the top is pale gold, about 20 minutes, until a knife inserted in the centre comes out clean.20 min

Note Swap the milk for half milk and half cream if you have it. Leftovers keep in the refrigerator for two days and reheat gently in the oven. Serve with a dollop of whipped cream or a pat of butter, and a cup of coffee.