3 Rounded cups of 1/2″ bread
-cubes; (see notes)
1 tb Plus 1 teaspoon grated lemon
-zest
1 c Whipping cream
1 c Whole milk
1 c Sugar
3 tb Butter; cut into small
Pieces
1/4 ts Salt
4 lg Eggs; separated
1/2 c Fresh lemon juice
Confectioner’s sugar
Directions: Preheat oven to 325?F. Butter the bottom only of a 2-quart
casserole or souffl? dish. Combine bread cubes and lemon zest in large
bowl. Set aside. Combine whipping cream, milk, sugar, butter and salt in a
heavy saucepan.
Over medium heat, cook until butter melts, stirring occasionally. Pour over
bread mixture, and toss. Allow to cool. Lightly beat the egg yolks, then
beat in the lemon juice, and stir into the bread mixture. Set aside.
Beat egg whites in large bowl of electric mixer until stiff peaks form. Do
not overbeat. Gently fold egg whites into bread mixture. Pour bread mixture
into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch
from center comes out clean. The top of the pudding should be golden brown.
Cool on a wire rack for 10 minutes. Dust with confectioner’s sugar, if
desired. Serve warm, at room temperature or chilled.
Tips: French or Italian bread, with crusts removed, works well with this
bread pudding recipe. If your bread is less than a day old, you can “age”
it by placing slices in a 300?F oven for 15 or 20 minutes, or until some of
the moisture is baked out.
This bread pudding is similar to a souffl?. It will, in fact, “fall”
somewhat as it cools, but you won’t be disappointed with its creamy
tartness.
Yields
1 Servings