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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.
- 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 confectioner's sugar, if desired.
- Serve warm, at room temperature or chilled.
- NOTE:*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.