Lemon-Scented Bread Pudding

1. Stage

To make bread pudding: Combine half and half with lemon peel, star anise, cloves, cinnamon stick, and cardamom pod. Bring mixture to a simmer over medium heat, then remove from heat and stir in cane juice crystals. Let cool — preferably overnight with all the spices in it. Strain when cool.

2. Stage

Beat eggs together and add them to the half-and-half mixture. Stir to combine.

3. Stage

Butter a 2-quart baking dish and place the bread cubes in the dish. Sprinkle with the currants and pour the half-and-half mixture over all, pressing down gently on the top to submerge the bread in the liquid. Let it sit for 30 minutes to absorb the liquid.

4. Stage

Preheat oven to 350 degrees F. Place baking dish of pudding in a high-sided pan and fill pan with warm water 2/3 of the way to the rim of the baking dish. Bake the pudding in water bath for 1 1/4 hours until puffed, lightly browned, and firm in the center. Remove from the water bath and cool before dressing it with the lemon sauce.

5. Stage

To make lemony topping: Strain the egg yolks through a fine sieve into a heavy saucepan. Add the sugar and lemon juice and stir to combine. Cook over low heat until the mixture thickens and coats the back of a wooden spoon, about 10 minutes. Remove from heat and cool for a few minutes. Stir in the butter 2 pieces at a time until all of it is incorporated. Add the lemon peel and cool.

6. Stage

Spread the topping on the cooled bread pudding and cut into serving pieces.