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Active Time
15 min
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Total Time
1 1/2 hr
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.
Ingredients
Makes 6 to 8 servings
Step 1
Preheat oven to 325°F with rack in middle.
Step 2
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.
Step 3
Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
Step 4
Lightly sprinkle with sugar and bake in awater bathuntil custard is barely set and edges of bread are golden, 40 to 45 minutes.
Step 5
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).
Step 6
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.
Bread pudding can be made 1 day ahead and chilled.
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Reviews (2)
Back to Top我没有奶油的专家,这是一个彻底的失败ure for me. This was also my first bread pudding per se. I used 2c cream and 2c skim milk because 4c of cream seemed excessive to me. It didn't set in the least. Was it the milk? I have no idea. I suspect the steps in the recipe are out of order (as it has you pouring the mixture on the bread before you mix the eggs and sugar; I mixed the eggs and sugar, then whisked in everything else and poured it over the bread). When you're cooking it, it's hard to tell whether it's set because there's bread floating on top. Though the consistency was an utter failure, the flavor was good. So, I guess I'd only recommend this particular recipe if you're an accomplished bread pudding (or custard) maker and looking for something different and you know how to fix it. If you're trying this for the first time for a party, I wouldn't...
jholladay1966
Howell, MI
7/3/2010
I made this for our gourmet cooking group dinner - the theme was Western Canada - perfect! It was a big hit - very rich. I would try it next time with whole milk in the custard and the heavy cream only for whipping. We had some leftovers with no whipped cream to serve with it so we stirred some maple syrup into sour cream and topped it with that. Tasted wonderful also.
elzglass
Georgetown ky
5/17/2010
