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Yield: 6 to 8 Ingredients:
  • 3 cups whole milk
  • 4 tablespoons butter
  • 10 slices Kids’ Choice White Whole Grain Bread, crusts removed
  • 2 tablespoons lemon zest
  • 4 tablespoons sugar, divided
  • 4 eggs, separated
  • One-half cup seedless raspberry jam
Directions: Preheat oven to 350° Combine milk and butter in saucepan; heat to a simmer over medium-high heat. When mixture is simmering and butter is melted, remove from heat and add bread, lemon zest and 2 tablespoons of sugar. Allow to stand for 20 minutes. Beat well with a whisk until smooth. Beat in egg yolks. Lightly butter an 11×17 inch glass baking dish pour in bread mixture. Bake for 25 minutes or until set. When pudding is almost done, beat egg whites with remaining sugar until stiff peaks form. Spread jam carefully over the top of baked pudding. Spoon the beaten egg whites on top of jam, spreading to edges of the dish forming soft peaks. Return to oven and bake for another 10 minutes, or until peaks are golden brown.  
raspberry bread pudding