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INGREDIENTS:
- 2 cups French bread cubes (without crusts)
- 3/4 cup granulated sugar
- juice and zest of 1 medium lemon
- 1/2 cup melted butter
- 4 eggs, separated
- 2/3 cup milk
PREPARATION:
In another bowl, beat egg yolks with an electric mixer until thick and lemon colored; add the milk and blend well. Pour the egg yolk and milk mixture over the bread.
Beat egg whites in a metal or glass bowl until stiff peaks form. Fold into the first mixture. Pour the pudding mixture into a buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes. Serve hot with a lemon sauce or cream.
Serves 6.
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