Lemon Bread Pudding by
Ingredients
1 loaf eggy bread such as challah or brioche
Softened butter, for greasing the baking dish
2 cups half-and-half
4 large eggs
Zest and juice of 2 lemons
1 cup sugar
Bourbon Whipped Cream, recipe follows, for serving
Bourbon Whipped Cream:
1 cup heavy cream, very cold
2 tablespoons sugar
2 tablespoons bourbon
Instructions
Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
Grease a 9-inch-by-13-inch baking dish with butter.
Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
Serve warm with Bourbon Whipped Cream.
Bourbon Whipped Cream:
Combine the heavy cream, sugar, and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.
Grease a 9-inch-by-13-inch baking dish with butter.
Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
Serve warm with Bourbon Whipped Cream.
Bourbon Whipped Cream:
Combine the heavy cream, sugar, and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.
Servings: 6