I’ve never been a bread pudding person, but I think it’s because the versions I’d tried in the past were almost always very, very heavy. But the concept of custardy baked bread appeals to me on so many levels that I knew it was just a matter of coming up with a lighter and brighter version. The lightness here comes from beaten egg whites that are folded into the bread and custard mixture, giving it a souffléed texture, while the brightness is from lemons—lemon curd, more specifically, which is used also as a sauce for the finished bread pudding. It’s so different from the typical dense, cloying bread puddings I’ve had that it almost feels like a different dessert. Mission accomplished.
The ability to serve French toast for a brunch party without slaving at the stovetop for hours is a beautiful thing.
I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.