Lemon Bread Pudding With Maple-Infused Whipped Cream – a delicious recipe with thin baguette, eggs, egg yolks, sugar, lemon zest, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F 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.
1448
kcal
Calories
122
g
Fat
64
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Lemon Bread Pudding With Maple-Infused Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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