Raspberry Pudding

The bread crumbs can be made up to 3 days ahead and stored in an airtight container at room temperature. The butter-sugar mixture can be prepared and refrigerated for up to 1 day; bring to room temperature before continuing. Do not assemble the pudding ahead—the bread will become soggy and the beaten egg whites will deflate.

Store leftover pudding covered in the refrigerator for up to 3 days. The texture will become more dense and bread-pudding-like as it sits. Serve chilled or reheat individual portions in the microwave for 30-45 seconds. This pudding does not freeze well due to the high egg white content, which becomes rubbery when thawed.