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    You are in: Home / Recipes / Bread Pudding With Chantilly Cream Recipe
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    Bread Pudding With Chantilly Cream

    Bread Pudding With Chantilly Cream. Photo by Charlotte J

    1/2 Photos of Bread Pudding With Chantilly Cream

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    lazyme's Note:

    From chefpaul.com - another New Orleans classic.

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    Ingredients:

    Servings:

    Units: US | Metric

    Chantilly Cream

    Directions:

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

    Ratings & Reviews:

    • on July 26, 2013

      55

      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'

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bread Pudding With Chantilly Cream

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 418.6
     
    Calories from Fat 205
    48%
    Total Fat 22.7 g
    35%
    Saturated Fat 11.0 g
    55%
    Cholesterol 122.2 mg
    40%
    Sodium 68.8 mg
    2%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 1.2 g
    5%
    Sugars 43.5 g
    174%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    white bread cubes

    Grand Marnier

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