NOLA BREAD PUDDING W/LEMON SAUCE & CHANTILLY CREAM

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.