Zutaten für Bread Pudding With Chantilly Cream
- 4 large eggs
- ¾ cup granulated sugar + ¼ cup powdered sugar (for Chantilly cream)
- Vanilla Extract
- Ground Nutmeg
- Ground Cinnamon
- Unsalted Butter
- 2 cups whole milk
- 1 cup raisins
- ½ cup chopped pecans
- White Bread Cubes
- Heavy Cream
- 1 tablespoon Grand Marnier (optional)
- 1 tablespoon brandy (optional)
- Not included in improved recipe (optional, can be added for richness, adjust sugar accordingly)
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Zubereitung von Bread Pudding With Chantilly Cream
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together 4 large eggs until light and frothy.
- Add ¾ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and 4 tablespoons (½ stick) unsalted butter, melted. Beat until well combined.
- Gradually whisk in 2 cups whole milk. Stir in 1 cup raisins and ½ cup chopped pecans.
- Cube 6 cups day-old bread into 1-inch pieces. Gently toss the bread cubes in the egg mixture until evenly moistened.
- Pour the bread mixture into the prepared loaf pan. Press down gently to submerge the bread. Let stand for 45 minutes, occasionally pressing down on the bread to help it absorb the liquid.
- Reduce oven temperature to 300°F (150°C). Bake for 40 minutes.
- Increase oven temperature to 425°F (220°C). Bake for another 15-20 minutes, or until the pudding is puffed and golden brown.
- Let cool slightly before serving.
- **Chantilly Cream:** In a chilled bowl, beat 2 cups heavy cream with an electric mixer until soft peaks form. Add ¼ cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon brandy (optional), and 1 tablespoon Grand Marnier (optional). Beat until stiff peaks form. Do not overbeat.
- Spoon warm bread pudding into serving dishes and top generously with Chantilly cream.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
174g
Fat
55g
Carbs
16g
