Preserved lemon replaces three ingredients: lemon zest, lemon juice and salt. You won't miss them.
3 cups brioche or challah cut into 1/2 inch cubes
2 cups whole milk
1/3 cup sugar
3 TBS butter, cut into small pieces
3 large eggs, separated
1 TBS Moroccan Preserved Meyer Lemon Paste
Preheat oven to 325F. Butter the bottom only of a 2-quart casserole or souffle dish. Place bread cubes in a bowl.
Combine milk, sugar, butter and preserved lemon paste in a heavy saucepan. Over medium heat, cook until butter melts, stirring occasionally. Pour over bread mixture, and toss. Allow to cool.
Lightly beat the egg yolks, and stir into the bread mixture. Set aside.
Beat egg whites in large bowl of electric mixer until stiff peaks form. Do not overbeat. Gently fold egg whites into bread mixture.
Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean. The top of the pudding should be golden brown. Cool on a wire rack for 10 minutes. Serve warm, at room temperature or chilled.
Note: You can also make this pudding in small ramekins, netting about 12 from this recipe. Cook for 20-25 minutes, then test as above.
*Adapted from a similar recipe by Epicurious.