Bread Pudding With Chantilly Cream

Recipe by lazyme
READY IN: 3hrs




  • 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.