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Nutrition Facts

Serving Size 1 (240g)

Recipe makes 6 servings

Calories 571
Calories from Fat 242 (42%)
Amount Per Serving %DV
Total Fat 27.0g 41%
Saturated Fat 15.0g 74%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 214mg 71%
Sodium 605mg 25%
Potassium 234mg 6%
Total Carbohydrate 71.7g 23%
Dietary Fiber 2.1g 8%
Sugars 36.4g
Protein 12.1g 24%

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Heavenly Lemon Bread Pudding

Recipe #38552 | 1½ hours | 30 min prep | add private note
Miss Annie

By: Miss Annie
Aug 26, 2002

This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.

SERVES 6 -7 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 325°F.
  2. 2
    Butter the bottom only of a 2-quart casserole or soufflé dish.
  3. 3
    Combine bread cubes and lemon zest in large bowl.
  4. 4
    Set aside.
  5. 5
    Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
  6. 6
    Over medium heat, cook until butter melts, stirring occasionally.
  7. 7
    Pour over bread mixture, and toss.
  8. 8
    Allow to cool.
  9. 9
    Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
  10. 10
    Set aside.
  11. 11
    Beat egg whites in large bowl of electric mixer until stiff peaks form.
  12. 12
    Do not overbeat.
  13. 13
    Gently fold egg whites into bread mixture.
  14. 14
    Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
  15. 15
    The top of the pudding should be golden brown.
  16. 16
    Cool on a wire rack for 10 minutes.
  17. 17
    Dust with confectioner's sugar, if desired.
  18. 18
    Serve warm, at room temperature or chilled.
  19. 19
    NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

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Featured Reviews for This Recipe

From: Hilary #3

On Feb 20, 2008

This was so good. Not at all weird like I feard it would be. A coworker gave me a bunch of lemons so we had to do something with them. We made this and brought it to a family dinner. Even the food snobs were impressed. It does fall a lot so a spatula/knife should be ran around the edge of your pan once you take it out of the oven. Thanks.

0 people found this review helpful

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  • From: cfletcher

    On Jun 9, 2006

    I made this last night and I quite enjoyed it....but hubby didn't care for it....but since I'm writing the review I'll give it the 5 stars it deserves !

    0 people found this review helpful

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    From: Bev

    On Sep 15, 2002

    This recipe is so decadently delicious! I adore the taste of fresh lemon and the lemon flavor truly shines in this recipe. A dessert this fabulous could easily be prepared for guests and would be considered the Grand Finale for any occasion! Wonderful recipe, Miss Annie! A true delight!

    6 people found this review helpful

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  • From: Jenny Sanders

    On Dec 9, 2003

    Oh my word, this is good! I used soymilk instead of milk and cream, was generous with the lemon juice (used the juice of two large juicy lemons), and heated the lemon zest with the soymilk, butter and sugar to help infuse the flavour through it. I am not sure it was worth beating the egg whites as it did fall pretty thoroughly. But no matter, the end result was just delicious - TOO delicious - we simply couldn't stop eating it.

    4 people found this review helpful

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  • Read all 7 reviews

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