Cheese Danish Bread Pudding

Preparation

1. Step 1

   Butter a 9-by-5-inch loaf pan, then line the inside with parchment paper, leaving a couple of inches of overhang on either side. Fold over the edges, and set aside.

2. Step 2

   In an extra-large mixing bowl, whisk together the brown sugar and eggs until the sugar dissolves, about 30 seconds. Add the evaporated milk, 2 teaspoons vanilla, salt and lemon zest, and whisk to combine. Add the croissant pieces and allow them to soak through. Pour the soaked croissants into the loaf pan, packing slightly, and filling to the brim. Arrange them so a 2-inch-wide well runs lengthwise down the center of the pan. Set aside.

3. Step 3

   To a medium mixing bowl, add the softened cream cheese, egg yolk, granulated sugar, lemon juice and the remaining ½ teaspoon vanilla, and whisk until smooth. Add the cream cheese filling to the well, smoothing it with a spatula. Cover the loaf and refrigerate for 30 minutes or up to overnight.

4. Step 4

   Heat oven to 350 degrees. Place the pan on a rimmed sheet pan and bake uncovered until the edges are a deep brown and the cheese center is set, about 50 minutes.

5. Step 5

   Remove the loaf from the oven and transfer to a cooling rack to cool for at least 1 hour. Gently run a butter knife along the edges of the pan. Tilt the pan to the side, and holding the edges of the parchment, carefully slide the loaf from the pan onto a serving tray. Discard the parchment.

6. Step 6

   Add the preserves to a microwave-safe bowl and heat in 15-second intervals, stirring between each interval, until warmed through. Spoon the warm preserves along the center of the cream cheese.

7. Step 7

   In a small bowl whisk the powdered sugar and heavy cream to make a thick but pourable icing. Drizzle over the loaf.

8. Step 8

   Using a serrated knife, cut the loaf into 10 or 12 equal slices and serve warm with more preserves.