This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.
06Over medium heat, cook until butter melts, stirring occasionally.
07Pour over bread mixture, and toss.
08Allow to cool.
09Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
10Set aside.
11Beat egg whites in large bowl of electric mixer until stiff peaks form.
12Do not overbeat.
13Gently fold egg whites into bread mixture.
14Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
15The top of the pudding should be golden brown.
16Cool on a wire rack for 10 minutes.
17Dust with confectioner's sugar, if desired.
18Serve warm, at room temperature or chilled.
19NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.