Lemon Meringue Bread Pudding

From issue #8.
Photography by Nick Tresidder.
Lemon Meringue Bread Pudding

Serves: 6


375 mls milk
125 mls cream
finely grated zest of 1 lemon
4 eggs yolks
100 grams sugar
2 cups fresh white breadcrumbs
3 egg whites
75 grams caster sugar
1 cup lemon curd
1.5 litre capacity baking dish, lightly buttered


Preheat the oven to 150oC.

Put the milk, cream and zest in a saucepan and bring to just below boiling point. Combine the yolks and sugar in a bowl and whisk in the hot milk.

Add the breadcrumbs and stir to combine.

Pour into the baking dish and place in the oven.

Cook for 35-40 minutes or until just set.

Beat the egg whites until soft peaks form then gradually add the sugar and beat until thick and glossy.

Take the pudding out of the oven and spread with the lemon curd.

Pile the meringue on top and return to the oven to cook for a further 10 minutes. Serves 6