Individual Lemon-meringue Bread Puddings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”
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