Lemon Bread Pudding With Maple Infused Whipped Cream

Delicious easy bread pudding recipe from Epi Curious. Can you say comfort food! Can be made one day ahead and chilled.

• Ready In: 1 hr 30 mins
• Serves: 8

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.