Heavenly Lemon Bread Pudding

Title:
Heavenly Lemon Bread Pudding

Yield:
1 Servings

Categories:
Bread,
Pudding




Ingredients:





     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.


 Posted to recipelu-digest by "Lynn Ratcliffe" 
on Mar 18,


 1998