Lemon Bread Pudding With Maple Infused Whipped Cream

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 6 cups baguette, sliced thin
• 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
• fresh berries (optional)

Recipe

• 1 preheat oven to 325°f with rack in middle.
• 2 put bread in a 3-quart flameproof shallow baking dish (not glass).
• 3 whisk zest, lemon juice, and 4 cups cream (chill remaining cup cream) in a separate bowl, then pour over bread.
• 4 press down with a spatula to help bread soak up some of the custard.
• 5 whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
• 6 lightly sprinkle bread with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
• 7 turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes.
• 8 cool to warm, about 30 minutes (pudding will continue to set).
• 9 just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks.
• 10 serve pudding, warm or chilled, with cream.