MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Individual Lemon-Meringue Bread Puddings
 Categories: Desserts
      Yield: 6 servings
 
     10 sl White bread; crusts removed
      2 c  Milk
     40 g  Butter; melted
    1/2 c  Sugar
      2    Eggs; separated; plus:
      1    Egg white
      1    Lemon; juice and
           -finely grated rind of
      2 tb Caster sugar
 
  Spread bread slices in a single layer on an oven tray and place in
  a 200 C oven. Turn oven off and leave for 4-5 hours, or until
  dried. Process bread to fine crumbs in a food processor - can be
  done ahead and stored in an airtight conainer until required.
  
  Bring milk almost to simmering point in a saucepan. Pour over
  breadcrumbs in a bowl and mix to combine. Set aside. Whisk butter,
  sugar, egg yolks, lemon rind and juice together. Stir into the
  breadcrumb mixture and spoon into 6 buttered 1/2 cup souffle
  dishes. Place in a baking pan and pour in enough hot water to reach
  halfway up the sides of the dishes. Bake at 180 C for 30 minutes.
  
  Beat the egg whites until soft peaks form. Gradually add caster
  sugar and beat until thick and glossy. Top puddings with meringue
  mixture, return to the oven and bake for 10 minutes longer, or
  until golden.
  
  Source: Australian Gourmet Traveller Magazine

  Posted by: Mike Kear
 
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