Individual Lemon Meringue Bread Puddings Recipe
Servings: 6
Ingredients
- 10 x White bread slices crusts removed
- 2 c. Lowfat milk
- 40 gm Butter, melted
- 1/2 c. Sugar
- 2 x Large eggs, separated plus 1 egg white Finely grated rind and juice of one lemon
- 2 Tbsp. Caster sugar
Directions
- Spread bread slices in a single layer on an oven tray and place in a 200C oven. Turn oven off and leave for 4-5 hrs, or possibly till dry. Process bread to fine crumbs in a food processor - can be done ahead and stored in an airtight conainer till required.
- Bring lowfat milk almost to simmering point in a saucepan. Pour over breadcrumbs in a bowl and mix to combine.
- Set aside. Whisk butter, sugar, egg yolks, lemon rind and juice together. Stir into the breadcrumb mix and spoon into 6 buttered 1/2 c. souffle dishes. Place in a baking pan and pour in enogh warm water to reach halfway up the sides of the dishes. Bake at 180C for 30 min.
- Beat the egg whites till soft peaks form. gradually add in caster sugar and beat till thick and glossy. Top puddings with meringue mix, return to the oven and bake for 10 min longer, or possibly till golden brown.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 69 | 41% |
| Total Fat 7.83g | 10% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 97mg | 4% |
| Potassium 146mg | 4% |
| Total Carbs 20.85g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 21.01g | 14% |
| Protein 4.86g | 8% |
