Bread Pudding With Chantilly Cream

Prep Time
Cook Time
1h 30m
Ready In

Recipe: #37010

May 22, 2021

"From - another New Orleans classic. Don't skip the Chantilly's awesome. Times do not include about 45 minutes of 'wait' time."

Original is 8 servings


  • Serving Size: 1 (195.8 g)
  • Calories 495.7
  • Total Fat - 19.8 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 112.7 mg
  • Sodium - 282.8 mg
  • Total Carbohydrate - 71.9 g
  • Dietary Fiber - 2.3 g
  • Sugars - 53.3 g
  • Protein - 9.2 g
  • Calcium - 181.9 mg
  • Iron - 2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

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).

Step 2

Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.

Step 3

Beat in the milk, then stir in the raisins and pecans.

Step 4

Place the bread cubes in a greased loaf pan.

Step 5

Pour the egg mixture over them and toss until the bread is soaked.

Step 6

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.

Step 7

Place in a preheated 350F oven.

Step 8

Immediately lower the heat to 300F and bake 40 minutes.

Step 9

Increase oven temperature to 425F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.

Step 10

To serve, spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.

Step 11

Chantilly Cream:

Step 12

Makes about 2 cups

Step 13

Refrigerate a medium-size bowl and beaters until very cold.

Step 14

Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.

Step 15

Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.

Step 16

Do not overbeat. Over beating will make the cream grainy.


No special items needed.

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