Bread Pudding With Chantilly Cream

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.