Bread Pudding with Chantilly Cream

a dish of Bread Pudding with Chantilly Cream


Makes 8 Servings


3 large eggs
1¼ cups sugar
1½ teaspoons vanilla extract
1¼ teaspoons ground nutmeg
1¼ teaspoons ground cinnamon
¼ cup unsalted butter, melted
2 cups milk
½ cup raisins
½ cup coarsely chopped pecans, dry roasted
5 cups very stale plain white bread cubes,
Chantilly Cream (recipe follows)

How To Prepare

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 350° oven. Immediately lower the heat to 300° and bake 40 minutes. Increase oven temperature to 425° 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

⅔ cup heavy cream
1 teaspoon Grand Marnier
1 teaspoon vanilla extract
¼ cup sugar
1 teaspoon brandy
2 tablespoons dairy sour cream

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 overbeat. Overbeating will make the cream grainy.

Copyright© 1995 by Paul Prudhomme

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