Raspberry Bread Pudding With Vanilla Sauce Chantilly Recipes

RASPBERRY BREAD PUDDING WITH VANILLA SAUCE & CHANTILLY

Steps:

• For Pudding.
• Combine bread and milk; let stand 15 minutes, stirring often.
• Preheat oven to 350 degrees.
• Generously brush 9 x 13 baking pan with some of melted butter.
• Stir remaining butter, undrained raspberries,sugar,vanilla,cinnamon and mace into bread mixture; fold in beaten eggs.
• Pour into prepared pan and bake until firm and lightly browned, 50 to 60 minutes.
• Cool pudding to lukewarm.
• For Sauce.
• Beat all ingredients in double boiler over simmering water until sugar dissolves and mixture thickens slightly.
• For Chantilly.
• Using electric mixer, beat cream, Grand Marnier, vanilla and brandy 1 minute.
• Add sugar and sour cream and beat until soft peaks form.
• To Serve.
• Spoon bread pudding onto plates, top each with 3 tablespoons sauce and Chantilly.

BREAD PUDDING

Steps:

• (If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
• Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
• Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
• Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11'' pan).
• Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
• Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
• Serve warm or at room temperature.
• Store leftover bread pudding in the refrigerator for up to 4-5 days.