Instructions

1. 1
   Heat the milk, sugar, lemon zest and butter until just below the boil.
2. 2
   Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
3. 3
   Beat the egg yolks and stir into the bread crumb and milk mixture.
4. 4
   Bake at 350°F (180°C) for 35 minutes.
5. 5
   Remove from the oven and let cool for 10 minutes.
6. 6
   Spread the top with the warmed jam, being careful not to break the surface of the pudding.
7. 7
   Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.
8. 8
   Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
9. 9
   Serve as is or with crème anglaise.