10 White bread slices
-crusts removed
2 c Milk
40 g Butter, melted
1/2 c Sugar
2 Eggs, separated
-plus 1 egg white
Finely grated rind and juice
-of one lemon
2 tb Caster sugar
Spread bread slices in a single layer on an oven tray and place in a
200C oven. Turn oven off and leave for 4-5 hours, or until dried.
Process bread to fine crumbs in a food processor – can be done ahead
and stored in an airtight conainer until required.
Bring milk almost to simmering point in a saucepan. Pour over
breadcrumbs in a bowl and mix to combine.
Set aside. Whisk butter, sugar, egg yolks, lemon rind and juice
together. Stir into the breadcrumb mixture and spoon into 6
buttered 1/2 cup souffle dishes. Place in a baking pan and pour in
enogh hot water to reach halfway up the sides of the dishes. Bake at
180C for 30 minutes.
Beat the egg whites until soft peaks form. gradually add caster
sugar and beat until thick and glossy. Top puddings with meringue
mixture, return to the oven and bake for 10 minutes longer, or until
golden.
Yields
6 Servings