Ingredients

  • 3 large eggs
  • 225 grams sugar, caster
  • 1 ½ teaspoons vanilla
  • 1 ¼ teaspoons nutmeg
  • 1 ¼ teaspoons cinnamon
  • 55 grams butter, unsalted melted
  • 470 milliliters milk
  • 75 grams raisins
  • 55 grams pecans roasted, lg. chop
  • 425 grams italian bread cubed, stale
  • Lemon Sauce
  • 2 ½ tablespoons lemon juice
  • 1 ½ teaspoons lemon zest
  • 110 milliliters water
  • 50 grams sugar, caster
  • 2 teaspoons cornstarch
  • 55 milliliters water
  • Chantilly Cream
  • 155 milliliters whipped cream
  • 1 teaspoons vanilla
  • 1 teaspoons brandy
  • 1 teaspoons triple Sec
  • 20 grams sugar, caster
  • 2 tablespoons sour cream

Directions

1. Beat eggs until bubbles size of pinheads, about 3 minutes. Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans.
2. Place bread cubes in a greased loaf pan. Pour egg mixture over 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*F/175*C/GM 4 oven. Immediately lower the heat to 300*F/150*C/GM2 and bake 40 minutes. Increase oven to 425*F/220*C/GM7 and bake until pudding is well browned and puffy, about 15-20 minutes more.
3. Lemon Sauce: Place juice, zest, water and sugar in saucepan and bring to a boil. Dissolve cornstarch in water and then add to juice mixture with vanilla. Cook 1 minute, stirring constantly, until liquid clear. Strain. Makes about 3/4 cup. Serve warm.
4. Chantilly Cream: Softly whip cream. Add remaining ingredients and whip until medium peak. Keep refrigerated until ready to use.
5. To serve: Place 1 1/2 tablespoons warm lemon sauce on each dessert dish, then spoon in pudding and top with 1/4 cup Chantilly Cream.

Notes
Serving Ideas:Original serves 8 large portions.


Categories
CakesPuddings
Keywords
CakesPuddings
MacGourmet downloadBread Pudding with Lemon Sauce and Chantilly Cream. To import, drag image to your MacGourmet recipe box.