“This is puffy, custardy sweet and savory goodness. YUM.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 pudding
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 300°.
  2. Place milk, rosemary, citrus zest and vanilla in a sauce pan on medium heat. Bring to a gentle boil, then promptly remove from heat and cover. Let rest for 15 minutes. If you used fresh rosemary remove and discard the sprigs and leaves. Add honey to the milk mixture, stirring until completely dissolved.
  3. In a large bowl, combine the bread cubes, lemon juice and melted butter.
  4. Prepare a 8 x 8 x 1 1/2 inches square pan. Lightly grease the bottom and sides with unsalted butter. Place bread into the pan.
  5. In two separate bowls, separate egg yolks and whites, reserving both for use. Beat the egg yolks until lemon colored. Add to the milk mixture, blending well.
  6. In the other bowl, beat egg whites until stiff peaks form. Fold into the milk and egg mixture.
  7. Pour the final pudding-like mixture over the bread, making sure that it is evenly coated. Top with toasted pinenuts.
  8. Place the baking pan into a larger pan or roasting pan. Pour enough hot water into the outer pan to come halfway up the sides of the pan containing the bread pudding.
  9. Bake at 350° for 45 minutes. Serve with fresh whipped cream.

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