Lemon-Lavender Bread Pudding
Challah french toast's more sophisticated cousin.
Ingredients:
For the Bread Pudding:
1 (20-ounce) loaf challah, cut into 1-inch pieces
1 1/2 teaspoons dried lavender
1 teaspoon kosher salt
1 cup granulated sugar
2 teaspoons finely grated lemon zest
6 large eggs
4 cups whole milk
For the Cream Cheese Glaze:
8 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 heavy cream
1 vanilla bean, seeds scraped
1/4 teaspoon kosher salt
Directions:
Make the bread pudding: Preheat the oven to 350°F.
On a sheet pan, spread the challah in an even layer. Bake for 15 minutes, until lightly golden and crisp, then let cool on the pan.
Meanwhile, using a mortar and pestle, finely grind the lavender with the salt. Transfer to a large bowl with the sugar and lemon zest, then rub the zest into the sugar with your fingers until it feels like wet sand. Whisk in the eggs, followed by the milk until smooth.
Transfer the toasted challah to a 9 by 13-inch baking dish. Pour the milk mixture over the bread and let sit on the counter to soak for 30 minutes.
Bake for 40 to 45 minutes, until set but still has a little jiggle.
While the bread pudding bakes, make the glaze: In a small saucepan, combine all the glaze ingredients over medium heat. Whisk until smooth and keep warm.
Once the bread pudding is baked, let cool slightly, then slice and serve, spooning the glaze on top.