LEMON AND GINGER BRIOCHE BREAD PUDDING

Steps:

• Position an oven rack in the middle of the oven; preheat oven to 350°.
• Butter an 8-inch square glass baking dish.
• Place the bread on a large baking sheet; drizzle with the butter.
• Sprinkle with 1 tablespoon sugar, and toss to coat.
• Spread the bread in a single layer and bake, stirring halfway through, for 15 minutes or until a deep golden brown.
• Let cool on the baking sheet.
• Meanwhile, bring the half-and-half just to a boil in a large heavy saucepan over medium-high heat.
• Remove the pan from the heat; stir in the zest and ginger; let stand, covered, for 20 minutes.
• Pour the half-and-half through a fine strainer set over a large glass measure or bowl, and wipe out the saucepan.
• Whisk together the eggs, the remaining 1/2 cup sugar, and the salt in a medium bowl.
• Slowly pour in the warm half-and-half, whisking constantly.
• Return mixture to the saucepan and cook, whisking constantly, over med-low heat for 5-7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track.
• Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.
• Remove from the heat and whisk in the vanilla.
• Pour the mixture through a fine strainer set over a large glass measure or bowl.
• Transfer the bread to the baking dish and toss with the apricots.
• Pour the custard over the bread.
• Push down the bread with a spoon to submerge it.
• Let stand for 30 minutes, or until the bread is softened.
• Preheat the oven to 300°; have ready a roasting pan.
• Put on a kettle of water to boil for the water bath.
• Cover the baking dish with foil and seal the edges tightly.
• Place the baking dish in the roasting pan and place in the oven.
• Pour in enough boiling water the pan the come halfway up the sides of the baking dish.
• Bake for 1 hour.
• Carefully remove the foil and bake the bread pudding for 15 minutes longer, or until the top is golden brown but the center is still slightly jiggly.
• Carefully remove the baking dish from the pan and let cool slightly on a wire rack.
• Serve the pudding warm in bowls.