Nola Bread Pudding Wlemon Sauce Chantilly Cream Recipes

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY 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.

BREAD PUDDING WITH CHANTILLY CREAM

Steps:

• 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 350F oven.
• Immediately lower the heat to 300F and bake 40 minutes.
• Increase oven temperature to 425F 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.
• 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 over beat. Over beating will make the cream grainy.

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE

Steps:

• In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
• Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
• Beat in the milk. Stir in the raisins and pecans.
• Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
• Pour the egg mixture over the cubes and toss until the bread is soaked.
• Let sit about 45 minutes, patting the bread down into the liquid occasionally.
• Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
• To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
• Lemon Sauce (makes about 3/4 cup).
• Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; 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 rind.

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.

NEW ORLEANS BREAD PUDDING AND LEMON SAUCE AND CHANTILLY CREAM

Steps:

• In a large bowl of an electric mixer, beat the eggs on high speed until they are extremely frothy and the bubbles are the size of pinheads (about 3 minutes, or 6 minutes with a metal whisk). 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 the bread cubes 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 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 25 minutes more.
• To make the sauce, squeeze the juice from the lemon halves 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 one minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about ¾ cup.
• To serve, put 1 ½ Tbs. lemon sauce in each dessert dish, then spoon in ½ cup bread pudding and top with ¼ cup Chantilly Cream.