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Dairy, Eggs Australian Desserts 6 Servings

INGREDIENTS

10 White bread slices
crusts removed
2 c Milk
40 g Butter, melted
1/2 c Sugar
2 Eggs, separated
plus 1 egg white
Finely grated rind and juice
of one lemon
2 T 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 180C 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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 322
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 82.8mg
Sodium: 82.2mg
Potassium: 214.6mg
Carbohydrates: 49.2g
Fiber: <1g
Sugar: 21.5g
Protein: 10.6g


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