-
1
Put the bread into a baking dish.
-
2
Combine the milk and salt and pour over the bread.
-
3
Soak for 15 minutes.
-
4
Separate the eggs.
-
5
Combine the yolks, sugar, cinnamon and cloves, vanilla, lemon zest, and juice.
-
6
Add the optional ingredients of your choice.
-
7
Mix well.
-
8
Pour over the soaked bread and use a fork to mix lightly.
-
9
If you dont want to bother with a meringue topping, whip the egg whites until stiff and fold them into the mix.
-
10
Set the pan in a larger pan of hot water (this is a kind of custard) and bake in a 350F oven for 45 minutes to 1 hour.
-
11
(How big is this thing?
-
12
How deep is your baking pan?
-
13
It should be set but not dried out when done.)
-
14
Take it out to cool.
-
15
If you want to make a meringue topping, turn the oven to 300F.
-
16
Whip the egg whites until foamy and add 2 tablespoons of the confectioners sugar per egg white, continuing to beat.
-
17
Add a good pinch of cream of tartar, if you have it, and the vanilla and beat until the whites hold stiff peaks.
-
18
Pile it onto the pudding about 15 minutes before you want to serve it and bake (no need to put it in the water bath this time) until lightly browned.
