- 4 Slices 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.