NOLA BREAD PUDDING W/LEMON SAUCE & CHANTILLY CREAM
My spouse and my married child and husband love bread pudding. I searched and tested numerous recipes. I was reading, yep reading, my Chef Paul Purdomme's Louisiana Kitchen cookbook one day and discovered this recipe. I knew when I saw the sauce and cream additions I had found THE BREAD PUDDING RECIPE that would make my family...
Provided by marti morgan
Categories Other Breads
Time 3h45m
Number Of Ingredients 22
Steps:
- 1. In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and the bubbles are the size of pinheads, about 3 minutes or 6 minutes with metal whisk.add the sugar, cinnamon, butter and beat on high until well blended. Beat in the milk.
- 2. Stir in raisins and pecans. Place the cubed bread in a buttered , casserole dish (recipe calls for buttered loaf pan..my loaf pans were too small). I use a medium baking dish. Pour egg mixture over bread cubes and toss until all bread is soaked.
- 3. Let bread bread sit until you see only a narrow bead of liquid around dish's edge--about 45 minutes, patting the bread down into the place in a preheated 350 degree oven. IMMEDIATELY REDUCE HEAT TO 300! Bake 40 minutes. INCREASE OVEN TEMPERATURE TO 425 DEGREES AND BAKE UNTIL BREAD PUDDING IS PUFFY AND WELL BROWNED, about 15 to 20 minutes.
- 4. To serve -- put 11/2Tablespoons warm lemon sauce in each dessert dish, then spoon in 1/2 cup hot bread pudding and top with 1/4 cup CHANTILLY Cream.
- 5. DIRECTIONS FOR LEMON SAUCE Squeeze 2 tablespoons juice from lemon halves and put into a 1 quart saucepan.; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat , stirring constantly.
- 6. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
- 7. DIRECTIONS FOR CHANTILLY CREAM Refrigerate a medium-size mixing bowl and beaters until very cold. Combine cream, vanilla, brandy, Grand Marnier in the bowl and beat with electric mixer on medium speed I minute.
- 8. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. ( Do not overheat.) Overbeating makes it grainy and it cannot be returned to its former consistency.
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Deborah Amoasi
[email protected]This bread pudding was a disappointment. It was dry and flavorless. I wouldn't recommend it.
Jess S
[email protected]I've never been a big fan of bread pudding, but this recipe changed my mind. It was so delicious, I couldn't stop eating it.
Josh Paz
[email protected]This bread pudding is so easy to make, and it's always a hit with my family. I love that I can use up leftover bread.
Radebe Mokete Meshack
[email protected]I made this bread pudding for a potluck, and it was a huge hit. Everyone loved it!
HASSAN KAMAL
[email protected]This bread pudding was delicious! The bread was moist and flavorful, and the sauce was the perfect complement. I will definitely be making this again.
Ali Ibrahim
[email protected]I loved the flavor of this bread pudding, but I found it to be a bit too dry. I think I would add a little more milk or cream next time.
Collins Munene
[email protected]This bread pudding was a bit too sweet for my taste. I would have preferred a more subtle sweetness.
david ekechi
[email protected]I thought this bread pudding was just okay. The texture was a bit too dense for my taste, and the flavor was a bit bland. I wouldn't make it again.
Lalit Mahara
[email protected]This was my first time making bread pudding, and I was really happy with the results. It was easy to make, and it turned out so delicious. I especially loved the lemon sauce.
Josiah Charles
[email protected]I've made this bread pudding several times now, and it's always a crowd-pleaser. The texture is perfect, and the flavors are spot-on. I highly recommend it!
MD Hazrat ali
[email protected]This bread pudding was a hit with my family! The combination of the sweet bread, the tangy lemon sauce, and the rich chantilly cream was simply divine. I will definitely be making this again.