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home > recipes > dessert > lemon meringue bread pudding
from NY, USA 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 Meringue: 6 egg whites 1/4 cup sugar 1/2 tsp vanilla This is a delicious , lemony, custard like bread pudding that lemon lovers will truly enjoy!! 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. Note: pudding may be prepared 3 to 4 hours in advance and then topped with meringue and browned just prior to serving. Also tastes great chilled. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Lemon Meringue Bread Pudding


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(posted January 31, 2003)

from NY, USA

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
Meringue:
6
egg whites
1/4 cup
sugar
1/2 tsp
vanilla

This is a delicious , lemony,
custard like bread pudding that lemon lovers will truly enjoy!!

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.

Note: pudding may be prepared 3 to 4 hours in advance and then topped with
meringue and browned just prior to serving. Also tastes great chilled.

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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