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.
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Description
She took a bite of this bread pudding and said “It’s heavenly!”
Ingredients
- 3 rounded cups of 1/2-inch bread cubes (see Note)
- 1 tablespoon plus 1 teaspoon grated lemon zest
- 1 cup whipping cream
- 1 cup whole milk
- 1 cup sugar
- 3 tablespoons butter, cut into small pieces
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup fresh lemon juice
- confectioners’ sugar
Instructions
- 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.
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