I was fortunate enough to spend the past week in Paris, and I think I fell in love. It was the most beautiful city I’ve ever been to, and put New York, my past love interest, to shame. I want to post pictures soon!
The food. Was. Incredible. Cafes and Brasseries showered every road, and were filled with beautiful Parisians lounging the day away. I spent my days getting fat off of croissants and baguettes, and didn’t regret one single bite. I tried my best using the French I knew (ahem, none), and by the end of the week I resolved to learn French. It was the best time, and I’m still kind of floating on cloud 9 after this week.
Meanwhile, I’m back at home in Boston for 3 days. Rebe and I decided to make this bread pudding for you all! It’s absolutely deeelish. I think (I hope!) the French would be proud.
For the bread pudding:
5 1/3 cups bread, day old and cut into cubes
1 cup milk
1 cup heavy cream
2 egg yolks
1/2 cup plus 2 tbsp sugar
juice of 1/2 lemon
zest of 2 lemons
1 tsp vanilla extract
2 tbsp poppy seeds
For the cream cheese strudel bit:
8 oz cream cheese, softened
1/3 cup sugar
juice of 1/2 lemon
Heat the milk with the sugar in a pan on low heat (or in a microwave) and stir until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs and egg yolks gradually until well combined. Add the vanilla, lemon juice and lemon zest. Mix well. Stir in the poppyseeds. Set aside.
In another bowl, beat the cream cheese together with the sugar and lemon juice. Set aside.
Butter an 8×8 inch square baking dish. Arrange half the amount of bread cubes in a single, even layer. Drop dollops of the cream cheese on top of the bread cubes. Pour about 3/4 cup of the custard over the bread cubes. Top with the remaining half of bread cubes. Drop dollops of the remaining cream cheese over the bread. Carefully pour the rest of the custard mixture evenly over the whole thing. Set aside for 1 hour at room temperature or overnight in the fridge, covered and let come to room temperature for 30 minutes before baking.
Bake at 350°F for 45-50 minutes until the pudding is set. Best served warm drizzled with the lemon sauce.
Recipe adapted from Food Wanderings in Asia