• 6servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, D
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600 ml milk

  2. finely grated zest of 1 lemons

  3. 50 g butter

  4. 50 g sugar

  5. 100 g fresh white breadcrumbs

  6. 6 egg yolks , beaten

  7. 3-4 tbsp raspberry jam

  8. 4 egg whites

  9. 225 g caster sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/gas 4.

  2. Bring the milk and lemon to boil in a pan. Set aside to infuse for 10 minutes.

  3. Add the butter and sugar to the infused milk and simmer for 3-4 minutes.

  4. Add the breadcrumbs, then beat in the egg yolks.

  5. Pour into a 1.7 litre soufflé dish and place in a roasting tray. Pour hot water into the tray around the soufflé dish until the water reaches halfway up the sides of the dish.

  6. Bake for 30 minutes until set, remove from the oven and set aside to cool slightly. Increase the oven temperature to 230°C/gas 8.

  7. To make the meringue topping, whisk the egg whites lightly. Gradually beat in the caster sugar until soft peaks form.

  8. Spread the raspberry jam evenly over the baked bread custard, then top with the beaten egg whites.

  9. Bake in the oven for 8-10 minutes until the meringue is lightly set. Serve warm from the oven.


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