1/2 c. white bread cubes (fresh)
5 tbsp. sugar
1 1/2 c. milk
2 tbsp. butter
3 egg yolks (no whites), save whites for meringue
1/4 tsp. vanilla
1 lemon rind, grated
1/2 c. fresh jam - any kind (blackberry best!)

Mix bread crumbs and sugar in bowl.

In saucepan boil milk and 2 tablespoons butter. Pour hot liquid over bread crumbs. Beat in egg yolks, vanilla and lemon. Pour into greased souffle dish. Bake 350 degrees, 30-35 minutes. Cool. Then reduce heat to 325 degrees.

In bowl beat egg whites until stiff. Add remaining 3 tablespoons sugar, beat. On cooled pudding spread jam then heap on egg whites. Bake 325 degrees 10-12 minutes or until peaks are golden.