Heavenly Lemon Bread Pudding
This bread pudding is similar to a soufflé. It will, in fact, "fall" a little as it cools, but you won't be disappointed with its creamy tartness.
- Preheat oven to 325°F. Butter the bottom only of a 2-quart casserole or soufflé 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 confectioners' sugar, if desired. Serve warm, at room temperature or chilled.
Note: French or Italian bread, with crusts removed, works well with this 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.
Total time: 1 Hr 30 Min
Recipe editor Patricia Mitchell