Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Milk |
| 2 cups | Small pieces of fresh white |
| Bread, crusts removed | |
| 2 | Eggs |
| ⅔ cup | Sugar |
| ¼ teaspoon | Salt |
| 2 teaspoons | Grated lemon zest |
| ½ teaspoon | Lemon extract |
| Sweetened whipped cream, opt |
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 ½" 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.
Submitted By TERRI WOLTMON On 04-13-95