Thursday, January 29, 2009

Quaker Lemon Meringue Bread Pudding

I made this for the first time last christmas. My distinguished father said it was his favorite non chocolate dessert. Its very good, gentle comfort food.
4 slices firm white bread
2 c milk
2 strips lemon zest
2 t vanilla
1/3 c plus 2 T sugar
1 T unsalted butter
3 eggs separated
1 T plus 2 t grated lemon zest
1 egg white
Pinch cream of tartar
3 T fresh lemon juice, strained
Preheat oven to 250. Place bread on cookie sheet and bake 20 minutes
Tear into medium sized crumbs
Increase oven temp to 350
Bring to boil: milk, lemon zest and vanilla
Remove from heat, cover and let cool 20 minutes
In medium bowl combine 1/3 c sugar, w/ butter
Mix in egg yolks and grated lemon zest
Add milk and bread crumb mixture and stir well to combine
Pour into sprayed souffle dish
Set dish in warm water half way up
Bake 20-25 minutes til pudding is set
In medium bowl beat egg whites with cream of tartar till frothy
Slowly add sugar til stiff
Drizzle in lemon juice and beat till whites are firm and silky
Spoon meringue over warm pudding
Bake 15 minutes
Serve warm or cold

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