|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Bread Pudding: 2 large egg yolks 1 tbsp. fresh lemon juice 1/8 tsp. vanilla extract 2 tbsp. sugar 1 cup half & half 2 slices crustless, day old bread, cubed 1 tsp. finely grated lemon peel
Meringue: 1 large egg white pinch cream of tartar 2 tbsp. sugar 1 tbsp. fresh lemon juice
Directions
For Pudding: Preheat oven to 350 degrees. Butter two 1 cup baking dishes. Beat together yolks, lemon juice and vanilla in a medium bowl until light and pale. Warm half & half in a small saucepan over low heat. Gradually whisk warm half & half into yolk mixture. Stir in bread cubes and lemon peel. Divide pudding mixture between prepared dishes. Bake puddings about 15 to 20 minutes until a toothpick comes out clean.
For Meringue: Beat egg white with cream of tartar until foamy in a small bowl. Gradually beat in sugar until soft peaks form. Add lemon juice and beat to stiff peaks. Spread meringue over top of each pudding, covering top completely. Bake puddings about 10 minutes until meringue is lightly browned. Serve immediately.
Serves 2.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|