NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM.
during the preparation of this dish, the milk and egg mixture is too sweet and all the elements are very strong because they will be absorbed by bland bread. after baking, the result is a magnificent pudding.
3 large eggs
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/4 cup melted butter
2 cups milk
1 cup coarsely chopped pecans, dry roasted in the oven for 350 degrees for 20 mins. that’s how I do it, I start with raw pecans but you can buy them already roasted just expensive that way.
5 cups very stale french or italian bread cubes, with crusts on.
(lemon sauce and chantilly recipe to follow after baking instructions.)
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 mins. or with a metal whisk about six mins. add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. beat in the milk, then stir in the roasted chopped 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 mins. patting the bread down into the liquid occasionally. Place in a preheated oven at 350 degrees oven. immediately lower the heat to 300 degrees and bake 40 mins. Increase oven temp to 425 until pudding is well browned and puffy. about 15 mins. to serve, put 1 1/2 tablespoons of warm lemon sauce in each dessert plate, then spoon on 1 cup of hot bread pudding and top with 1 cup chantilly cream.
2 lemons, halved
1 cup water
1/2 cup sugar
4 teaspoons cornstarch (dissolved in 1 cup water first)
2 teaspoons vanilla exract
squeeze 4 tablespoons juice from the lemon halves and place juice in a sauce pan add the lemon halves face down water . and sugar and bring to a boil. stirring constantly. add vanilla, cook one minute over high heat. stirring constantly. strain, squeezing the sauce from the cooled halves. makes about a cup and a half sauce…
CHANTILLY CREAM RECIPE
1 1/2 heavy cream
2 teaspoons vanilla extract
1 teaspoon grand marnier
1/2 cup sugar
4 tablespoons sour cream
refrigerate a medium sized bowl and beaters until very cold. combine cream, vanilla, grand marnier in the bowl and beat on medium speed one min. add the sugar and sour cream and beat until soft peaks form. about 3 mins. DO NOT OVERBEAT. BON APPETIT !!