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  Recipe Home » Deserts » Individual Lemon-Meringue Bread Puddings
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  Individual Lemon-Meringue Bread Puddings
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 260
Ingredients:
10 White bread slices crusts removed
2 cup Milk
40 g Butter, melted
1/2 cup Sugar
2 Eggs, separated plus 1 egg white
Finely grated rind and juice of one lemon
2 tbsp Caster sugar
Instructions:
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
180 c 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.

Source: Australian Gourmet Traveller Magazine Posted by: Mike Kear
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