5 slices white bread, crusts removed, thinly spread with butter
1/2 cup raisins
2 pieces lemon rind
2 tablespoons granulated sugar
3 medium eggs (at room temperature)
2 cups milk
1 tablespoon brown sugar
8 ounces heavy cream, lightly whipped
Thoroughly grease a 6-cup round ovenproof soufflé dish.
Lay a slice of buttered
bread, butter side up, in the base of the dish, sprinkle on a few of the raisins,
and repeat until bread and raisins are used up, reserving enough raisins to sprinkle
on the top.
Slide the 2 pieces of lemon rind down into the dish on opposite sides
from each other.
Place the granulated sugar in a mixing bowl, break in the eggs, and
beat for 1 minute with a balloon whisk or electric hand mixer.
Add milk and mix
well. Pour over the bread and push the bread down so that it gets soaked, then sprinkle
the brown sugar on top.
Heat the oven to 425 degrees F and after 5 minutes of preheating, place the pudding
Bake for 30 minutes until the dessert has risen well and the top is crusty
and golden brown.