Ingredients Jump to Instructions ↓

  1. Bread Pudding:

  2. 2 large egg yolks

  3. 1/8 tsp. vanilla extract

  4. 1 cup half & half

  5. 2 slices crustless, day old bread, cubed

  6. 1 tsp. finely grated lemon peel

  7. Meringue:

  8. 1 large egg white

  9. pinch cream of tartar

  10. 2 tbsp. sugar

  11. 1 tbsp. fresh lemon juice

Instructions Jump to Ingredients ↑

  1. For Pudding:

  2. 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.

  3. For Meringue:

  4. 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.


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