Lemon Curd Bread Pudding

Directions

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