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Rubee
Feb 28, 2010 12:10 PM
(same recipe as above)
New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream, p. 312
Chantilly Cream, p. 335I can't remember the last time I made bread pudding (if ever), so we thought this was excellent; in fact, we both went back for seconds. I did substitute walnut bread for white bread. Ingredients include bread, eggs, milk, sugar, melted butter, vanilla, nutmeg, cinnamon, raisins, and pecans.
I used a local artisan walnut bread (for Phoenix locals - MJ Bread bought at Oakville Grocery), so omitted the pecans. I also didn't have whole milk, so used a mixture of 2% and heavy cream, and added a bit more as the bread was somewhat dense. Otherwise, I made it as is. The Chantilly Cream was so good - heavy cream whipped with vanilla, brandy, Grand Marnier, sugar, and sour cream "just until soft peaks form". I didn't make the Lemon Sauce, but plan to today for leftovers.
Recipe link:
http://www.chefpaul.com/site.php?page...
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New Orleans Bread Pudding, p. 312
Good, although I think I still prefer my good ol' Betty Crocker recipe which comes out a little moister (I'm a fan of the custardy part). I also thought this one was too sweet, and I even left out some sugar (he calls for 1 1/4 c of sugar, I used just 1 c). I served it with a bourbon hard sauce (because I had some leftover) instead of making the lemon sauce, though I ate mine without sauce and still thought it too sweet. The pecans were a nice touch. I liked baking it in a loaf pan, nice depth.
