Recipe by lazyme
From chefpaul.com - another New Orleans classic.
Top Review by Charlotte J
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'
- 3 large eggs
- 1 1⁄4 cups sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄4 teaspoons ground nutmeg
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄4 cup unsalted butter, melted
- 2 cups milk
- 1⁄2 cup raisins
- 1⁄2 cup pecans, coarsely chopped
- 5 cups white bread cubes, very stale
- 2⁄3 cup heavy cream
- 1 teaspoon Grand Marnier
- 1 teaspoon vanilla extract
- 1⁄4 cup sugar
- 1 teaspoon brandy
- 2 tablespoons sour cream
Directions See How It's Made
- 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.