Lemon Meringue Bread Pudding


10 slices day old homestyle white or egg bread, trimmed of crusts
4 cups milk or half and half
6 egg yolks
2 cups sugar
Grated rind from 2 lemons
1/2 cup fresh lemon juice
1/2 tsp vanilla
6 egg whites
1/4 cup sugar
1/2 tsp vanilla


Soak cubed bread in milk. Beat yolks with sugar , vanilla and rind until thick. Blend well into the bread mixture. Place mixture in a buttered large casserole dish. Place casserole dish in a pan of hot water. Bake 350F for an hour or until knife tip inserted in center comes out clean. If pudding is browning to fast, cover top with some foil. Cool. Make meringue: Beat whites stiff and add vanilla and sugar gradually. Cover top of casserole all the way to edges with meringue. Brown under broiler, Yield 8 to 10 servings.

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