Chef Jamie’s Dreamy Lemon Bread Pudding

Chef Jamie's creamy, yet tart bread pudding is similar to a soufflé

Chef Jamie says: This bread pudding is similar to a soufflé. It will "fall" a little as it cools, but its creamy tartness is so delicious, you won't at all!

Ingredients:
3 cups of bread cubes, 1/2-inch cubes
1 tablespoon & 1 teaspoon grated lemon zest
1 cup whipping cream
1 cup whole milk
1 cup granulated sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
4 large eggs, separated
1/2 cup fresh lemon juice
Powdered sugar, for dusting

Directions:
Preheat the oven to 325°F.
Butter only the bottom of a 2-quart casserole or soufflé dish.
Combine the bread cubes and lemon zest in large bowl. In another bowl, whisk together the heavy cream, milk, sugar, butter and the salt.
Beat the egg yolks by hand with the lemon juice until blended.
Add the yolk mixture and the custard to the bread and toss to coat.
Beat the egg whites in large bowl of electric mixer until stiff peaks form.
Gently fold the egg whites into the bread mixture.
Pour the bread mixture into the prepared dish and bake for 1 hour, or until a knife inserted 1 inch from the center comes out clean.
Dust with powdered sugar and serve warm.

Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.

Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide.

Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC. She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.

Recipe Courtesy of Jamie Gwen, 2012
www.chefjamie.com