NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM

New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream image

Provided by My Food and Family

Time 3h

Number Of Ingredients 23

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Ingredients

3 units eggs
1.25 cups sugar
1.5 teaspoons vanilla extract
1.25 teaspoons ground nutmeg
1.25 teaspoons ground cinnamon
0.25 cups unsalted butter
2 cups milk
0.5 cups raisins
0.5 cups pecans
5 cups bread cubes
1 units lemon sauce
1 units lemon
0.5 cups water
0.25 cups sugar
2 teaspoons cornstarch
1 teaspoons vanilla extract
1 units chantilly cream
0.666666666667 cups heavy cream
1 teaspoons vanilla extract
1 teaspoons brandy
1 teaspoons grand marnier
0.25 cups sugar
2 tablespoons sour cream

Steps:

In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about six 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 it 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 degree oven. Immediately lower the heat to 300 degrees and bake 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
For lemon sauce, squeeze 2 tablespoons juice from the lemon halves and place juice in 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. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
To make chantilly 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. Makes about 2 cups.
To serve, put 1 1/2 tablespoons warm lemon sauce in each dessert dish, then spoon in a half cup bread pudding and top with a quarter cup chantilly cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g