Lemon Bread Pudding

• 3 cups French or Italian white bread cut into 1/2 inch cubes
• 2 cups half and half
• 3/4 C Sugar
• 3 T Butter, cut into small pieces
• 1/4 t Salt
• 4 Large eggs, separated
• 1/2 C Fresh lemon juice
• 4 tsps lemon zest

1. Preheat oven to 325F. Butter the bottom only of a 2-quart casserole or souffli dish. Combine bread cubes and lemon zest in large bowl. Set aside. Combine half and half, sugar, butter and salt in a heavy saucepan. Over medium heat, cook until butter melts, stirring occasionally. Pour over bread mixture, and toss. Allow to cool. Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture. Set aside. Beat egg whites in large bowl of electric mixer until stiff peaks form. Do not overbeat. Gently fold egg whites into bread mixture. Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean. The top of the pudding should be golden brown. Cool on a wire rack for 10 minutes. Serve warm, at room temperature or chilled.

italian white bread, sugar, t butter, salt, eggs, lemon juice, lemon zest

Taken from www.epicurious.com/recipes/member/views/lemon-bread-pudding-50027579 (may not work)