Instructions

1. For the puddings: Preheat oven to 350°. Grease eight 2"-deep and 3½"-wide ramekins with butter. Evenly coat insides of ramekins with a quarter of the bread crumbs. Set aside.
2. Beat egg yolks, half of the sugar, and lemon zest in a medium bowl with an electric mixer on medium speed until pale and frothy, about 2 minutes. In another medium bowl, beat egg whites with clean beaters until stiff peaks form, 3–4 minutes. Gradually add remaining sugar to whites and beat until well mixed, 30 seconds more. Add a quarter of the egg white mixture to egg yolk mixture and stir to combine. Fold remaining egg white mixture and remaining bread crumbs into egg yolk mixture until well combined. Divide batter evenly between ramekins and bake on a sheet tray until puddings are cooked through and golden, about 25 minutes. Allow puddings to cool for 5 minutes, then turn out onto a rack and let cool completely.
3. For the mulled wine: Put wine, sugar, lemon and orange zest and juices, cloves, and cinnamon into a medium pot and bring to a boil, stirring occasionally, over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes more. Strain wine, discarding solids, and set aside to let cool.
4. Put puddings into an 8" × 12" nonreactive dish, drizzle with all of the mulled wine, cover with plastic wrap, and allow puddings to soak (they won't absorb all the wine), spooning more wine over each pudding occasionally, until moist throughout, 2–3 hours. Serve each pudding in a shallow bowl, sitting in some mulled wine and topped with a dollop of whipped cream.