Lemon Bread Pudding with Maple-Infused Whipped Cream |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Make this delicate dessert in a shallow ceramic baking dish so that when it's baked, all that's visible is a sea of golden, toasty caramelized bread slices. Ingredients:
6 cups thin baguette slices (from an 18-inch length) |
3 whole large eggs |
3 large egg yolks |
1 cup sugar plus more for sprinkling |
2 tablespoons grated lemon zest |
2 tablespoons fresh lemon juice |
5 cups heavy cream, divided |
1 tablespoon pure maple syrup |
accompaniment: fresh berries |
Directions:
1. Preheat oven to 325°F with rack in middle.
2. Put bread in a 3-quart flameproof shallow baking dish (not glass). Whisk in zest, lemon juice, and 4 cups cream (chill remaining cup cream) and pour over bread. Press down with a spatula to help bread soak up some of custard.
3. Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
4. Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
5. Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set).
6. Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks. Serve pudding, warm or chilled, with cream.
7. Cooks' note: Bread pudding can be made 1 day ahead and chilled.
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