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Ingredientes
- 3 x Rounded c. of 1/2" bread cubes, (see notes)
- 1 Tbsp. Plus 1 tsp. grated lemon zest
- 1 c. Whipping cream
- 1 c. Whole lowfat milk
- 1 c. Sugar
- 3 Tbsp. Butter, cut into small Pcs
- 1/4 tsp Salt
- 4 lrg Large eggs, separated
- 1/2 c. Fresh lemon juice Confectioner's sugar
Direcciones
- Directions: Preheat oven to 325 F. Butter the bottom only of a 2-qt casserole or possibly souffle dish. Combine bread cubes and lemon zest in large bowl. Set aside. Combine whipping cream, lowfat milk, sugar, butter and salt in a heavy saucepan.
- Over medium heat, cook till butter melts, stirring occasionally. Pour over bread mix, and toss. Allow to cold. Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mix. Set aside.
- Beat egg whites in large bowl of electric mixer till stiff peaks form. Don't overbeat. Gently fold egg whites into bread mix. Pour bread mix into prepared dish, and bake for 1 hour, or possibly till a knife inserted 1 inch from center comes out clean. The top of the pudding should be golden.
- Cold on a wire rack for 10 min. Dust with confectioner's sugar, if you like. Serve hot, at room temperature or possibly chilled.
- Tips: French or possibly Italian bread, with crusts removed, works well with this bread pudding recipe. If your bread is less than a day old, you can "age"
- it by placing slices in a 300 F oven for 15 or possibly 20 min, or possibly till some of the moisture is baked out.
- This bread pudding is similar to a souffle. It will, in fact, "fall"
- somewhat as it cools, but you will not be disappointed with its creamy tartness.
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