Lemony Raisin Bread Souffle

Raisin bread comes alive in this fluffy extravaganza. Serve it straight from the oven!
  • Yields 6 servings
  • Details


    • 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

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.