Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bread Pudding With Chantilly Cream Recipe
    Lost? Site Map

    Bread Pudding With Chantilly Cream

    Bread Pudding With Chantilly Cream. Photo by Charlotte J

    1/2 Photos of Bread Pudding With Chantilly Cream

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    lazyme's Note:

    From - another New Orleans classic.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Chantilly Cream


    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.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on July 26, 2013


      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


      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


    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
    Total Fat 22.7 g
    Saturated Fat 11.0 g
    Cholesterol 122.2 mg
    Sodium 68.8 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 1.2 g
    Sugars 43.5 g
    Protein 5.8 g

    The following items or measurements are not included:

    white bread cubes

    Grand Marnier

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes