Lemon Bread Pudding With Maple-Infused Whipped Cream

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.

Yield:

Serves6 To 8

Ingredients

1. 6 cups thin baguette slices (from an 18-inch length)
2. 3 whole large eggs
3. 3 large egg yolks
4. 1 cup sugar plus more for sprinkling
5. 2 tablespoons grated lemon zest
6. 2 tablespoons fresh lemon juice
7. 5 cups heavy cream, divided
8. 1 tablespoon pure maple syrup

Directions

1. Preheat oven to 325°F with rack in middle.
2. Put bread in a 3-qt flameproof shallow baking dish (not glass).
3. 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.
4. 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.
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).
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.

Notes

Bread pudding can be made 1 day ahead and chilled.