Bread Pudding With Chantilly Cream

"From chefpaul.com - another New Orleans classic."
 
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photo by Charlotte J photo by Charlotte J
photo by Charlotte J
photo by katew photo by katew
Ready In:
3hrs
Ingredients:
16
Serves:
8
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ingredients

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directions

  • In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy, about 3 minutes (or with a metal whisk for about 6 minutes).
  • Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
  • Beat in the milk, then stir in the raisins and pecans.
  • Place the bread cubes in a greased loaf pan.
  • Pour the egg mixture over them and toss until the bread is soaked.
  • Let sit until you see only a narrow bead of liquid around the pan’s edges, about 45 minutes, patting the bread down into the liquid occasionally.
  • Place in a preheated 350F oven.
  • Immediately lower the heat to 300F and bake 40 minutes.
  • Increase oven temperature to 425F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
  • To serve, spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.
  • Chantilly Cream:

  • Makes about 2 cups.
  • Refrigerate a medium-size bowl and beaters until very cold.
  • Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.
  • Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.
  • Do not over beat. Over beating will make the cream grainy.

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Reviews

  1. I cubed and dried my own bread crumbs, from a one dollar loaf of day old french bread. I placed the cubes on a cookie sheet and turned them two or three times. This was an easy recipe to follow. I baked the pudding to the exact temperature and times stated in the recipe. The finish pudding came out puffy just as lazyme said it would. I let the pudding cool down and my kitchen before making the Chantilly cream. So the puff had gone out of my pudding by the time I had made the Chantilly cream. Step 15 only took just over a minute to get the soft peaks, using my KitchenAid mixer. The whole recipe was very tasty but the Chantilly cream is to die for. I suggest to make a double batch of this topping. Made for team Soup-A-Stars during ZWT9 2013 in the 'Bread N'awlins Style Challenge'
     
  2. Lovely straight forward recipe using pantry ingredients. Delicious too with the added indulgence of the Chantilly - don't skip that !! I used a sliced grain bread, torn up into small pieces. Made for ZWT9.
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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