Lemon Bread Pudding With Maple Infused Whipped Cream |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Delicious easy bread pudding recipe from Epi Curious. Can you say comfort food! Can be made one day ahead and chilled. Ingredients:
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) |
Directions:
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.
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