2 c Milk 1/4 ts Salt
2 c Small pieces of fresh white 2 ts Grated lemon zest
Bread, crusts removed 1/2 ts Lemon extract
2 Eggs Sweetened whipped cream, opt
2/3 c Sugar
Pour milk over bread in mixing bowl. Let stand 3 to 4 minutes. Beat
eggs in separate bowl until well-mixed. Add to bread mixture. Stir
in sugar, salt, lemon zest and extract. Beat well with rotary beater
or whisk until mixture is very well-combined, about 1 minute or more.
Pour into buttered 1 quart casserole. Set shallow pan on oven rack
containing very hot water 1/2″ deep. Place casserole in pan. Bake
at 350 degrees until pudding has pulled slightly away from sides and
is very light golden, 60 to 75 minutes. Serve warm or cold with
sweetened whipped cream to taste.
Per serving: 259 calories; 8 g protein; 46 g carbohydrate; 5 g fat;
116 mg cholesterol; 303 mg sodium.
Yields
4 servings