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
ADAPTED FROM BILL JONES, DEERHOLME FARM, VANCOUVER ISLAND, BRITISH COLUMBIA
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
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Accompaniment:
fresh berries
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Preheat oven to 325°F with rack in middle.
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Put bread in a 3-qt flameproof shallow baking dish (not glass).
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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.
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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.
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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).
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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.
- Keywords
- dessert,
- vancouver,
- british columbia
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