2000s Recipes + Menus

Lemon Bread Pudding with Maple-Infused Whipped Cream

Serves6 to 8
  • Active time:15 min
  • Start to finish:1 1/2 hr
August 2009
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.
  • 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
  • Preheat oven to 325°F with rack in middle.
  • Put bread in a 3-qt flameproof shallow baking dish (not glass).
  • Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute. 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.
  • Lightly sprinkle with sugar and bake in a water bath (see Tips) 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.
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