Lemon bread pudding with rum whipped cream

Preparation

Baking Directions:

For bread pudding:1. Mix together all ingredients except the brioche.

Pour the liquid over the brioche evenly.

Allow it to sit for at least 1 hour stirring occasionally until bread is soft.

Spray the sheet pans with Pam spray and line parchment.

Scoop out bread onto the pan and pour liquid over it to fill the pan completely.

Oven should be preheated to 325 degrees.

Sit the pan into a larger pan and fill it half way with water.

Cover the pans with another pan (inverting it).

Set the timer for 30 minutes.

It should not move when cooked.

Cut as desired.

For rum whipped cream:1. Whip to a stiff peak.

For lemon curd:1. Place lemon juice and zest in pan.

Place eggs in a large bowl and in separate bowl, mix together the sugar, cornstarch and salt.

Bring lemon juice and lemon zest to a boil.

Once it comes to a boil, whisk together the sugar mixture into the eggs, and then follow it with the liquids, whisking slowly until combined.

Pour it back into the pot, and on medium flame, stir constantly.

Once the mixture begins boiling, allow it to boil while stirring for at least 3 minutes.

Strain it through a fine sieve while hot, and pour it into a hotel pan to cool, pressing plastic on the surface of the curd.

Once cool, put it into pastry bags and pipe little mounds on top of the bread pudding.

Garnish it with candied lemon rind and mint.