Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　Make this delicate dessert in a shallow ceramic baking dish so that when it's baked, all that's visible is a sea of golden, toasty caramelized bread slices.

　　

Ingredients

Makes 6 to 8 servings

　　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

　　2 tablespoons grated lemon zest

　　2 tablespoons fresh lemon juice

　　5 cups heavy cream, divided

　　1 tablespoon pure maple syrup

　　Accompaniment: fresh berries

　　

Step 1

Preheat oven to 325°F with rack in middle.

　　

Step 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.

　　

Step 3

Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.

　　

Step 4

Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.

　　

Step 5

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).

　　

Step 6

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.

　　Cooks' note:

　　Bread pudding can be made 1 day ahead and chilled.