Lemon-Custard Bread Pudding

Name: Lemon-Custard Bread Pudding
Ingredients: 6 slices firm white bread, torn into pieces; 4 large eggs (yolks and whites separated); 2 c. milk; 3/4 c. sugar; 1 Tbsp. grated lemon peel; 1/3 c. lemon juice; 2 Tbsp. butter, melted

7 ingredients

3 steps

Ingredients

6 slices firm white bread, torn into pieces
4 large eggs (yolks and whites separated)
2 c. milk
3/4 c. sugar
1 Tbsp. grated lemon peel
1/3 c. lemon juice
2 Tbsp. butter, melted

Directions

1

Heat oven to 350°.
2

Process all ingredients, except the egg whites (bread reduced to crumbs). Beat egg whites with electric mixer until stiff peaks form when beaters are lifted.
3

Pour bread mixture onto beaten whites and carefully stir (fold) until no white clumps remain. Pour mixture into baking dish. Place dish in pan. Add hot water to pan to come halfway up sides of baking dish. Bake 55 to 65 minutes until a knife inserted near center comes out clean. Remove from water to a rack. Serve warm.