Lemony Raisin Bread Souffle
Raisin bread comes alive in this fluffy extravaganza. Serve it straight from the oven!
- 4 slice California raisin bread cubes
- 3/4 cup sugar, divided
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 1/2 cup butter or margarine, melted
- 4 eggs, separated
- 2/3 cup milk
Cut bread into cubes (about 2-1/2 cups); combine with 1/4 cup sugar, lemon peel and juice. Toss together lightly until well mixed; add melted butter. Beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar until stiff peaks form; set aside. With same beater, beat egg yolks until thick and lemon-colored, about 5 minutes. Add to bread mixture along with milk. Fold in beaten egg whites. Turn into 1-quart souffle dish or casserole. Bake at 350°F for 30 to 40 minutes or until knife inserted in center comes out clean. Pudding will be puffed and a rich brown color. Serve at once. Top with whipped cream, if desired.
Nutrition Facts Per Serving
Calories 340 (51% from fat); Total Fat 20g (sat 11g, mono 6g, poly 1g, trans 0g ); Cholesterol 170mg; Protein 6g; Carbohydrate 36g; (Dietary Fiber <1g; Sugars 28g; ); Iron 1mg; Sodium 270mg; Calcium 65mg; Potassium 132mg
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