Heavenly Lemon Souffle Bread PuddingFrom luisascatering 5 years ago
- 3 cups of day old French bread, crust removed, cut in 1/2 inch cubes shopping list
- 4 teaspoons fresh lemon zest shopping list
- 2 cups half & half shopping list
- 1 cup granulated sugar shopping list
- 3 tablespoons unsalted butter, cut into small pieces shopping list
- 1/4 teaspoon sea salt shopping list
- 4 large eggs, separated shopping list
- 1/4 cup fresh lemon juice shopping list
- confectioners' sugar shopping list
How to make it
- Preheat oven to 350°F.
- In batches, place bread cubes in food processor. Pulse until cubes are broken up a bit (but not totally made into breadcrumbs). Transfer to a large bowl. Add lemon zest to bread, set aside.
- Butter the bottom only of a 2-quart casserole or 8 soufflé dishes (ramekins).
- Combine cream, 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/es, and bake for 30 minutes, 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 and garnish with fruit (I used tiny wild blueberries). Serve warm, at room temperature or chilled.