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Light and Fluffy Lemon Bread Pudding


Here's a lemon bread pudding, made lighter and fluffier with the addition of beaten egg whites.


  • 2 cups French bread cubes (without crusts)
  • 3/4 cup granulated sugar
  • juice and zest of 1 medium lemon
  • 1/2 cup melted butter
  • 4 eggs, separated
  • 2/3 cup milk


In a large bowl, combine the bread cubes, sugar, lemon juice and zest. Drizzle with melted butter and stir to blend ingredients.

In another bowl, beat egg yolks with an electric mixer until thick and lemon colored; add the milk and blend well. Pour the egg yolk and milk mixture over the bread.

Beat egg whites in a metal or glass bowl until stiff peaks form. Fold into the first mixture. Pour the pudding mixture into a buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes. Serve hot with a lemon sauce or cream.
Serves 6.

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