Bread Pudding With Chantilly Cream

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 3 large eggs
• 1 1/4 cups sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/4 teaspoons ground nutmeg
• 1 1/4 teaspoons ground cinnamon
• 1/4 cup unsalted butter, melted
• 2 cups milk
• 1/2 cup raisins
• 1/2 cup pecans, coarsely chopped
• 5 cups bread cubes, very stale
• 2/3 cup heavy cream
• 1 teaspoon grand marnier
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 1 teaspoon brandy
• 2 tablespoons sour cream

Recipe

• 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).
• 2 add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
• 3 beat in the milk, then stir in the raisins and pecans.
• 4 place the bread cubes in a greased loaf pan.
• 5 pour the egg mixture over them and toss until the bread is soaked.
• 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.
• 7 place in a preheated 350f oven.
• 8 immediately lower the heat to 300f and bake 40 minutes.
• 9 increase oven temperature to 425f and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
• 10 to serve, spoon in ½ cup hot bread pudding and top with ¼ cup chantilly cream.
• 11 chantilly cream:.
• 12 makes about 2 cups.
• 13 refrigerate a medium-size bowl and beaters until very cold.
• 14 combine cream vanilla, brandy and grand marnier in the bowl and beat with electric mixer on medium speed 1 minute.
• 15 add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.
• 16 do not over beat. over beating will make the cream grainy.