Lemon Bread Pudding With Maple-Infused Whipped Cream

• 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

1. Preheat oven to 325u0b0F with rack in middle.
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.
3. Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
4. Lightly sprinkle with sugar and bake in a
5. until custard is barely set and edges of bread are golden, 40 to 45 minutes.
6. 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).
7. 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.

thin baguette, eggs, egg yolks, sugar, lemon zest, lemon juice, heavy cream, maple syrup, accompaniment

Taken from www.epicurious.com/recipes/food/views/lemon-bread-pudding-with-maple-infused-whipped-cream-354478 (may not work)