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

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    2 Total Reviews

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    • 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'

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    • 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.

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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
    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


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