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1
Set a small bowl in a medium bowl of ice water.
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2
Combine the butter, sugar, lemon juice and eggs in a nonreactive medium saucepan.
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3
Cook over moderate heat, stirring constantly, until thick and just starting to bubble, about 6 minutes.
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4
Immediately strain the lemon curd into the small bowl and stir over the ice water until just cooled.
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5
Remove the bowl from the ice water, press plastic wrap directly on the curd and refrigerate until cold.
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6
Make the bread pudding: In a small bowl, combine the raisins and brandy and let stand for 20 minutes.
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7
If not using raisins, add the brandy to the custard in step 4.
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8
Preheat the oven to 350.
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9
Cut the crust from the bread in thick pieces and cut the crusts into 1/3-inch cubes; you should have about 5 cups.
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10
In a large bowl, toss the cubes with the melted butter.
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11
Strain the raisins, reserving the brandy.
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12
In a medium bowl, whisk the whole eggs and egg yolks to mix, then whisk in the milk, cream, sugar and the reserved brandy.
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13
Strain the custard over the cubes and stir in the raisins.
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14
Transfer the bread mixture to an 11-by-8-by-2-inch baking dish and place in a larger ovenproof pan.
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15
Pour enough hot tap water into the pan to reach halfway up the sides of the baking dish.
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16
Bake for about 45 minutes, or until golden and puffed, and a cake tester inserted in the center comes out clean.
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17
Let cool for at least 10 minutes before cutting into squares.
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18
Serve warm, garnished with the berries.
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19
Pass the lemon curd separately.
