Home › Dessert › Souffla Pudding

Souffla Pudding

One quart milk, one pint bread crumbs, one cupful sugar, the grated rind of one lemon, piece of butter size of an egg, yolks of four eggs; soak the crumbs in the milk, mix altogether until it thickens. When done spread a layer of jelly over the top and beat the whites of the eggs very light, add half a cup of sugar and the juice of the lemon. Heap it like rocks over the jelly and put it in the oven to brown.