New Orleans Bread Pudding And Lemon Sauce And Chantilly Cream Recipes

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
• Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
• Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
• Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
• In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

BREAD PUDDING WITH LEMON SAUCE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
• In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
• In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
• Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
• In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

NEW ORLEANS BREAD PUDDING

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM

Steps:

• 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 (or with a metal whisk for about six 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 it 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.
• For lemon sauce, squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch 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.
• To make chantilly cream, refrigerate a medium-size 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. Makes about 2 cups.
• To serve, put 1 1/2 tablespoons warm lemon sauce in each dessert dish, then spoon in a half cup bread pudding and top with a quarter cup chantilly cream.

BREAD PUDDING WITH CHANTILLY CREAM

Steps:

• 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).
• 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 350F oven.
• Immediately lower the heat to 300F and bake 40 minutes.
• Increase oven temperature to 425F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
• To serve, spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.
• Chantilly Cream:.
• Makes about 2 cups.
• Refrigerate a medium-size 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 over beat. Over beating will make the cream grainy.

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE

Steps:

• In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
• Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
• Beat in the milk. Stir in the raisins and pecans.
• Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
• Pour the egg mixture over the cubes and toss until the bread is soaked.
• Let sit about 45 minutes, patting the bread down into the liquid occasionally.
• Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
• To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
• Lemon Sauce (makes about 3/4 cup).
• Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
• Stir in the dissolved cornstarch and vanilla.
• Cook 1 minute over high heat, stirring constantly.
• Strain, squeezing the sauce from the lemon rind.