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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Surajkl Surajkl
[email protected]This recipe is a bit time-consuming, but it's worth it. The bread pudding is delicious and the lemon sauce is divine.
Nur jahan
[email protected]I followed the recipe exactly and my bread pudding turned out perfect. It was moist and flavorful, and the lemon sauce was the perfect complement.
Mike Edward
[email protected]This is the best bread pudding I've ever had. I will definitely be making it again.
Mojtba Ahmed
[email protected]I made this for a potluck and it was a hit! Everyone loved it.
David Roysdon
[email protected]This bread pudding is amazing! It's like a warm hug in a bowl.
Roshanali Khan
[email protected]I was a bit disappointed with this recipe. The bread pudding was dry and the lemon sauce was too sweet.
Maeve Russell
[email protected]This was my first time making bread pudding and it turned out great! I followed the recipe exactly and it was perfect.
Mohamed Abdirahman
[email protected]I've made this bread pudding several times and it always comes out perfect. It's a great way to use up leftover bread.
Jawad Jawadkh3426
[email protected]This recipe is a keeper! The bread pudding was moist and flavorful, and the lemon sauce was the perfect balance of sweet and tart.
Alex Cuevas
[email protected]I made this bread pudding for my family and they loved it! The lemon sauce was a bit too tart for my taste, but everyone else seemed to enjoy it.
Rohan Thapa
[email protected]This bread pudding is a delicious and easy dessert that is perfect for any occasion. The lemon sauce is the perfect complement to the rich bread pudding, and the Chantilly cream adds a touch of elegance.