Lemon Bread Pudding with Maple-Infused Whipped Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 tablespoon pure maple syrup
- 2 tablespoons fresh lemon juice
- 3 large egg yolks
- 3 whole large eggs
- 2 tablespoons grated lemon zest
- Carbohydrate 41 g(14%)
- Cholesterol 348 mg(116%)
- Fat 59 g(91%)
- Fiber 1 g(2%)
- Protein 9 g(17%)
- Saturated Fat 36 g(178%)
- Sodium 202 mg(8%)
- Calories 718
Preparation Preheat oven to 325°F with rack in middle. 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. Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute. 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. 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). 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. Cooks' note:Bread pudding can be made 1 day ahead and chilled.
Preparation Preheat oven to 325°F with rack in middle. 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. Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute. 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. 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). 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. Cooks' note:Bread pudding can be made 1 day ahead and chilled.
