Tuesday, January 25, 2011
Heavenly Lemon Souffle Bread Pudding
Bread pudding is a great dessert to whip up because usually all ingredients needed are always on hand. I had quite a few french baquettes left over from a catering so... when life gives you stale french baguettes, make bread pudding! :-)
Lemon Souffle Bread Pudding
3 cups of 1-2 day old french bread, crust removed, cut in 1/2 inch cubes
4 teaspoons fresh lemon zest
2 cups half & half
1 cup granulated sugar
3 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon sea salt
4 large eggs, separated
1/4 cup fresh lemon juice
Preheat oven to 350°F.
In batches, place bread cubes in food processor. Pulse until cubes are broken up a bit (but not totally made into breadcrumbs). Transfer to a large bowl. Add lemon zest to bread and set aside.
Butter the bottom only of a 2-quart casserole or 8 soufflé dishes (ramekins).
Combine cream, 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/es, and bake for 30 minutes, 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 and garnish with fruit (I used tiny wild blueberries). Serve warm, at room temperature or chilled.
Posted by Luisa