Preparation
1. Preheat oven to 350 degrees F. Have ready a baking dish 8-inch square or molds 6 ounces and large frying pan.
2. In a food processor, bread, egg yolks, milk, sugar, lemon zest, lemon juice and butter processed bread was reduced to very fine crumbs.
3. In a large bowl, beat the egg whites with an electric mixer on medium to high speed until stiff peaks form when bats are hereby repealed. Mix Pour bread mixture into the egg whites with a rubber spatula gently until no lumps remain white. Pour. In the baking pan or ramikins Sprinkle on sugar.
4. Place the bowl or mold h in the pan. Add enough hot water to pan to come halfway up water dishes.
5. Bake until knife inserted in the center comes out clean, 55-60 minutes for the oven to 8 inches (20-25 minutes shapes). Remove the water to the dish rack. Warm or at room temperature.
Notes recipes and tips
• Keep the refrigerator closed the bread pudding up to 3 days. Bring to room temperature and serve warm in the oven.
About Lemons
• All Lemons are the same. For example, large varieties with thick skins give some juice in the rule. Look, lemons medium thin skin soft, free of soft tissue and gently yield pressure. You are much more likely to give the juice. Worry is also an indicator that lemons and limes are full of juice.
• Unroll. Lemons on a hard surface, while with the palm of the hand, is a trick to release more juice Another technique is to fall short in hot water.
• The oil from citrus peel is the strongest immediately after zesting to always remove so that the bark prior to use.
• If you use both the juice and zest of citrus, remove the shell.
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