I have spring fever. I am just tired of snow and ready for spring, and my appetite reflects that. It’s on its way, but in the meantime, I’m practically at a standstill in the kitchen. As I mentioned on my Menu Planning 101 post yesterday, I’m tired of comfort food, but not quite ready for grill food and salads. What’s a girl to do? I look ahead towards spring, as I did in yesterday’s Kids Cuisine post, for one. But I’ve also decided to take a trip through the past and spend some time in a very old cookbook.
My Woman’s Day Collector’s Cookbook has a publication date of 1960. This book came from one of the grandmother’s in my life. I’m not sure which one, I’m afraid, but this cookbook is just a blast to look through. Every chapter has an introduction written by James Beard, and I tell you, they guy was a food snob. He makes frequent comments about appreciating certain foods, and it’s just fun reading what he has to say. The cookbook itself has so many recipes that I am considering trying. One thing I’ve noticed though, as I’m flipping through is that this was probably a standard in its day. Modern women of the time probably relied heavily on this book, as I recognize many of the dishes within. They are the dishes our parents and grandparents make without thinking now, without a recipe. Dishes like Chop Suey, Creamed Beef, and Breaded Pork Chops. I adore the whole chapter on eggs, and have enjoyed reading about these dishes that have been all but forgotten, and I’m simply going to have to try some soon to see how they taste. There’s an entire chapter devoted to frankfurters!
So as I went through the dessert section yesterday, a recipe in particular called to me. Lemon Souffle Bread Pudding, to be specific. I’ve never made a souffle (of course, neither have many Top Chefs, apparently), but have always wanted to try one. I also adore bread pudding, and the mere idea of combining the two was so intriguing, I had to make it. The ingredients were basic and on hand, and the directions were very simple. I did change up the procedure a bit to one that I thought would work best, and in no time at all I had a dessert at the ready. It deflated as it sat, true to a souffle, but the inside was a creamy bread pudding. I am smitten. I love this dish. It’s a beautiful combination of comfort food and the freshness of spring. The lemon comes through perfectly, and brightly. And while I already love bread pudding, this was much lighter and more decadent. I added a dollop of barely- whipped sweetened cream, and I was in heaven. This is most definitely company worthy, and is truly simple to put together.
Lemon Souffle Bread Pudding
4 cups soft bread cubes- crusts removed
3/4 cup sugar
4 eggs, separated
Zest and juice of 1 lemon
1/4 cup butter, melted
2/3 cup milk
Preheat oven to 350ºF. Butter a 1 1/2 quart baking dish.
Combine the egg yolks and the sugar in a mixing bowl and beat until thick and creamy. Add the zest and lemon juice, melted butter, and milk. Beat well. Pour this mixture over the bread cubes and toss to combine.
Beat the egg whites until stiff peaks form. Gently fold the egg whites into the bread mixture. Pour into the buttered baking dish and bake at 350ºF for 30 minutes.
Serve warm with lightly sweetened whipped cream. This is also good served cold, but will deflate before serving. Serves 6.