Lemon-Custard Bread Pudding
Lemon-Custard Bread Pudding is an moderately easy dinner. Made with 6 slices firm white bread, torn into pieces, 4 large eggs (yolks and whites separated), 2 c. milk, 3/4 c. sugar and 1 tbsp. grated lemon peel, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Heat oven to 350Β°.
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.
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.
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