1 hr 30 mins
Miss Annie's Note:
This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.
My Private Note
Units: US | Metric
- 1Preheat oven to 325°F.
- 2Butter the bottom only of a 2-quart casserole or soufflé dish.
- 3Combine bread cubes and lemon zest in large bowl.
- 4Set aside.
- 5Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
- 6Over medium heat, cook until butter melts, stirring occasionally.
- 7Pour over bread mixture, and toss.
- 8Allow to cool.
- 9Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
- 10Set aside.
- 11Beat egg whites in large bowl of electric mixer until stiff peaks form.
- 12Do not overbeat.
- 13Gently fold egg whites into bread mixture.
- 14Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
- 15The top of the pudding should be golden brown.
- 16Cool on a wire rack for 10 minutes.
- 17Dust with confectioner's sugar, if desired.
- 18Serve warm, at room temperature or chilled.
- 19NOTE:*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.
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Nutritional Facts for Heavenly Lemon Bread Pudding
Serving Size: 1 (248 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 722.6
- Calories from Fat 243
- Total Fat 27.0 g
- Saturated Fat 15.1 g
- Cholesterol 197.6 mg
- Sodium 810.8 mg
- Total Carbohydrate 102.3 g
- Dietary Fiber 2.9 g
- Sugars 38.9 g
- Protein 19.7 g