Lemon Curd Bread Pudding
- One 1 1/4-pound loaf of brioche, crusts removed, bread sliced 1/2 inch thick
- 1 quart whole milk
- 3/4 cup sugar
- 4 large eggs
- 1 1/2 teaspoons minced lemon zest
- 3 tablespoons fresh lemon juice
- Lemon Curd
- 1 cup heavy cream
- Preheat the oven to 350.
- Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray.
- Arrange the brioche slices in the prepared pan, fitting them in a snug single layer.
- In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer.
- In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar.
- Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended.
- Add the lemon zest and slowly whisk in the lemon juice.
- Pour the custard mixture evenly over the brioche and soak for 10 minutes.
- Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan halfway through.
- Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour.
- Refrigerate until chilled, 1 hour.
- Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of overhang.
- Lightly coat the inside of the plastic wrap with cooking spray.
- Trim 1/2 inch off the edges of the bread pudding.
- Cut the bread pudding into three 5-by-11-inch strips.
- Gently press 1 strip of the bread pudding into the loaf pan.
- Spread 3/4 cup of the Lemon Curd evenly over the bread pudding.
- Repeat to form a second layer of pudding and curd.
- Press the last piece of bread pudding on top.
- Cover with overhanging plastic wrap and refrigerate overnight.
- In a medium bowl, beat the heavy cream until stiff.
- Fold in the remaining 1/2 cup of Lemon Curd.
- Uncover the bread pudding and turn it out onto a serving plate; remove the plastic wrap.
- Using a hot knife, slice the bread pudding 3/4 inch thick, top with a dollop of the lemon whipped cream and serve.
bread, milk, sugar, eggs, lemon zest, lemon juice, lemon curd, heavy cream
Taken from www.foodandwine.com/recipes/lemon-curd-bread-pudding (may not work)