How to Make Lemony Bread Pudding

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Here’s a lemony new twist on an old favorite.  Bread pudding has always been an excellent way to use up excess bread and this pudding is no exception; bread that’s a few days old is ideal for this kind of pudding. As this pudding bakes, it separates into two layers, both just heavenly.

Ingredients

• 6 slices firm white bread, torn in pieces
• 4 large eggs, yolks and whites separated
• 2 cups whole or low-fat milk
• 3/4 cup granulated sugar
• 1 tablespoon freshly grated lemon zest
• 1/3 cup fresh lemon juice
• 2 tablespoons butter, melted

• Prep Time: 10 minutes
• Cook Time: 60 minutes

• Total Time: 70 minutes
• Yield: Serves 6

Preparation

1. Preheat the oven to 350°F. Have ready an 8-inch square baking dish, or 6 ounce ramekins, and a large roasting pan.
2. In a food processor, process the bread, egg yolks, milk, sugar, lemon peel, lemon juice, and butter until bread is reduced to very fine crumbs.
3. In a large bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form when the beaters are lifted. Pour the bread mixture onto beaten whites and, using a rubber spatula, gently fold until no white clumps remain. Pour the mixture into the baking dish or ramikins. Sprinkle the sugar over the top.
4. Place the dish or ramekins h in the pan. Add enough hot water to the pan to come halfway up sides of dishes.
5. Bake until a knife inserted near center comes out clean, 55 to 60 minutes for the 8-inch pan (20 to 25 minutes for the ramekins). Remove the dish from the water to a wire rack. Serve warm or at room temperature.

Recipe Notes and Tips
• Store the bread pudding tightly covered in the refrigerator up to 3 days. Bring to room temperature or warm in the oven before serving.

About Lemons
• Not all lemons are created equal. For instance, big varieties with thick skins often yield little juice. Look for medium-sized, smooth, thin-skinned lemons that are free from soft spots and yield gently to pressure. These are much more likely to give juice. Heaviness is also an indicator that lemons and limes are full of juice.
• Rolling lemons on a hard surface, while pressing down on them with the palm of your hand, is a trick to help them give off more juice. Another technique is to drop them briefly into hot water.

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• The oil in citrus peel is the strongest just after zesting, so always remove the zest just before using
• If you’ll be using both the juice and the zest of a citrus fruit, remove the zest first.