Yeah, you’re right. I must be slipping, I didn’t think of that.
New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream
3 large eggs
1 1/4 cups Sugar
1 1/2 teaspoons vanilla extract
1 1/4 t ground cinnamon
1/4 cup unsalted butter, melted
2 cups milk
1/2 cup raisins
1/2 cup coarsely chopped pecans, dry roasted
5 cups very stale French of Italian bread cubes, with crusts on.
Lemon sauce (recipe follows)
chantilly cream (recipe follows)
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 minutes. Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and 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 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350 degree oven. Immediately lower the heat to 300 degrees and bake 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is well browned and puffy, about 15 to 20 minutes more. To serve, put 1 1/2 tablespoons of warm lemon sauce in each dessert dish, then spoon in bread pudding and top with 1/4 chantilly cream… @Ninjastar I will add the other recipes in a minute…this was a lot of work !
Lemon Sauce
1 lemon, halved
1/2 cup water
1/4 cup sugar
2 teaspoons corn starch dissolved in 1/4 cup water
1 t vanilla extract
Squeeze 2 T juice from the lemon halves and place juice in a saucepan. add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved corn starch and vanilla. cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. makes about 3/4 cup. serve warm.
Chantilly Cream
2/3 heavy cream
1 t vanilla extract
1 t brandy
1 t grand marnier
1/4 sugar
2 T dairy sour cream
refrigerate a medium sized bowl and beaters until very cold. combine cream, vanilla, brandy and grand marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form. about 3 minutes. do not overbeat.
my favorite desert… that’s a hard question. like, if there was a table of different deserts, which desert would I eat? well honestly, my teeth hurt whenever I eat a chocolate desert. so I’d probably have to go with something non-sweet, like cheesecake. best comboed with a cool glass of milk.
Lime oreo pie 
Here is how I make apple pie for one pie
Crust 21/4 cup flour, 1 teas. salt, 1/2 cup
cooking oil, 6 tablespoons milk. Put between two
sheets of wax paper, roll out. Should be enough for
top and bottom of pie.
Filling About five apples, depends on the size
most stores say pie apples or any kind. 3/4 cup sugar
mixed with 1 tablespoons cinnamon, across the top put
about 6 slices of butter, on top of the crust
sprinkle some sugar so the crust browns nice. Bake
400 degrees for 40 minutes. Good luck!! and have fun.
Love Grandma
my grandmother’s recipe for apple pie. even i can make it. she left out how much flower goes in the filling. figuring that out has been a process. oh, that’s for a small pie pan. if you need to make more crust, better to error on the side of too much milk.
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I like chilli chocolate muffins. It is a recipe I adapted from a vegan cake recipe I found in a library book. I also like a traditional Indian dessert called sorji, made from wheat porridge and spices, etc.
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