Peach bread Pudding

Cook Time: 60 minutes

Ingredients

* 2 cups milk
* 4 cups stale bread cubes
* 2 eggs, separated
* 3/4 cup sugar, divided
* 1/4 teaspoon salt
* 1/4 teaspoon nutmeg
* 1 teaspoon finely grated lemon zest
* juice of 1 lemon
* 2 tablespoons melted butter
* 1/4 teaspoon cream of tartar
* 1 can (29 ounces) peach halves, drained

Preparation

Pour milk over bread cubes. Beat egg yolks with 1/2 cup sugar, salt and nutmeg; add lemon zest and juice, and the melted butter. Pour mixture over bread and milk. Stir to blend and pour into well-greased 9x9x2-inch baking dish. Place dish in a larger pan of hot water. Bake at 350° for 45 minutes. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Remove pudding from oven and spread meringue over top. Place peach halves over meringue, close to edge. Bake at 375° for 10 to 15 minutes to brown the meringue. Serve peach pudding warm. Makes 6 servings.