From the Essential Pépin tv series, Episode 105: Fine Finishes
One of my favorite desserts, especially during the Christmas holidays, this British pudding is flavored with candied lemon peel. Buttered browned baguette slices are covered with a rich custard, topped with almonds, and baked in a gratin dish. The pudding is best served cool (but not ice-cold) or at room temperature. —Jacques Pépin
Serve with whipped cream or crème anglaise for a richer effect.
Serves 4 to 6
8 strips lemon rind, removed with a vegetable peeler
1/3 cup granulated sugar
1/2 cup water
2 cups milk
10 thin (3/8-inch-thick) slices baguette, preferably 1 or 2 days old
2 tablespoons unsalted butter
1/3 cup golden raisins
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1/3 cup heavy cream
3 tablespoons sliced almonds
1 teaspoon confectioners’ sugar
Whipped cream or crème anglaise, for serving (optional)