-
1
Preheat the oven to 350.
-
2
Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray.
-
3
Arrange the brioche slices in the prepared pan, fitting them in a snug single layer.
-
4
In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer.
-
5
In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar.
-
6
Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended.
-
7
Add the lemon zest and slowly whisk in the lemon juice.
-
8
Pour the custard mixture evenly over the brioche and soak for 10 minutes.
-
9
Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan halfway through.
-
10
Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour.
-
11
Refrigerate until chilled, 1 hour.
-
12
Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of overhang.
-
13
Lightly coat the inside of the plastic wrap with cooking spray.
-
14
Trim 1/2 inch off the edges of the bread pudding.
-
15
Cut the bread pudding into three 5-by-11-inch strips.
-
16
Gently press 1 strip of the bread pudding into the loaf pan.
-
17
Spread 3/4 cup of the Lemon Curd evenly over the bread pudding.
-
18
Repeat to form a second layer of pudding and curd.
-
19
Press the last piece of bread pudding on top.
-
20
Cover with overhanging plastic wrap and refrigerate overnight.
-
21
In a medium bowl, beat the heavy cream until stiff.
-
22
Fold in the remaining 1/2 cup of Lemon Curd.
-
23
Uncover the bread pudding and turn it out onto a serving plate; remove the plastic wrap.
-
24
Using a hot knife, slice the bread pudding 3/4 inch thick, top with a dollop of the lemon whipped cream and serve.
