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Lemon Bread Pudding
3 1/2 cups bread cubes from white loaf
Grated zest from 2 lemons
1 1/4 cups milk
1 cup heavy cream
1 1/4 cups granulated sugar
1/4 cup butter
1/2 tsp. salt
4 large eggs, separated
1/2 cup fresh lemon juice
2 Tbsp. granulated sugar
Preheat oven to 325°F. Butter the bottom only of a 2-quart casserole.
Combine bread cubes and lemon zest in large bowl. Set aside.
Combine milk, heavy cream, 1 1/4 cups 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, and stir into the bread mixture. Add lemon juice to bread mixture, stirring.
Beat egg whites in large bowl of electric mixer until stiff peaks form. (Do not over beat). Gently fold egg whites into bread mixture.
Pour bread mixture into prepared dish, and sprinkle with 2 Tbsp. of granulated sugar. 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. Pudding will sink a bit as it cools.
Serve warm or cool.
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