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.

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