Ingredients

1 quart milk
3/4 cup very fine homemade bread crumbs
5 whole eggs, separated
6 generous tablespoons sugar
Rind of 1/2 lemon, grated
1/2 cup raisins

Directions

Allow milk to come to room temperature. Put milk in a saucepan, add bread crumbs and soak for about 6 hours.

Preheat oven to 400 degrees. Beat the egg yolks with the sugar until pale yellow. Add the lemon rind. (Be careful not to grate the white part, which is bitter.) Beat the egg whites until stiff. Add the beaten yolks to the bread crumbs and blend. Add the whites a little at a time, folding them in with a rubber spatula.

Generously butter a 10-inch mold, making certain that all the inside is equally coated. Fill with the egg and bread mixture and sprinkle the raisins on top. Don't stir; the raisins will sink into the mixture.

Bake in the preheated oven for 1 hour or until done; a fine knife, when inserted, should come out clean. Cool for a few minutes before unmolding. Serve warm. Serves 8 to 10.