This bread pudding is similar to a soufflé.

It will "fall" a little as it cools, but its creamy tartness is so delicious, you won't at all!

• 3 cups of bread cubes, 1/2-inch cubes
• 1 tablespoon & 1 teaspoon grated lemon zest
• 1 cup whipping cream
• 1 cup whole milk
• 1 cup granulated sugar
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1/2 cup fresh lemon juice
• Powdered sugar, for dusting

Preheat the oven to 325°F. Butter only the bottom of a 2-quart casserole or soufflé dish.

Combine the bread cubes and lemon zest in large bowl. In another bowl, whisk together the heavy cream, milk, sugar, butter and the salt.

Beat the egg yolks by hand with the lemon juice until blended. Add the yolk mixture and the custard to the bread and toss to coat.

Beat the egg whites in large bowl of electric mixer until stiff peaks form. Gently fold the egg whites into the bread mixture.

Pour the bread mixture into the prepared dish and bake for 1 hour, or until a knife inserted 1 inch from the center comes out clean.

Dust with powdered sugar and serve warm.