Bread Pudding With Chantilly Cream

Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

From chefpaul.com - another New Orleans classic.

Ingredients Nutrition

Directions

  1. 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).
  2. Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
  3. Beat in the milk, then stir in the raisins and pecans.
  4. Place the bread cubes in a greased loaf pan.
  5. Pour the egg mixture over them and toss until the bread is soaked.
  6. 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.
  7. Place in a preheated 350F oven.
  8. Immediately lower the heat to 300F and bake 40 minutes.
  9. Increase oven temperature to 425F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
  10. To serve, spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.
  11. Chantilly Cream:.
  12. Makes about 2 cups.
  13. Refrigerate a medium-size bowl and beaters until very cold.
  14. Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.
  15. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.
  16. Do not over beat. Over beating will make the cream grainy.
Most Helpful

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'

Charlotte J July 26, 2013

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.

katew July 16, 2013