Bread Pudding With Chantilly Cream Recette

Indulge in this classic New Orleans Bread Pudding recipe! Chef Paul's decadent creation features perfectly spiced bread soaked in a creamy custard, then baked to golden perfection. Topped with a light and airy Chantilly cream, this dessert is a true taste of Southern comfort. Easy to follow instructions make it perfect for both novice and experienced bakers.

Préparation 30 min

Cuisson 180 min

Calories 418.6 kcal

Protéines 11g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bread Pudding With Chantilly Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation North American Breads Desserts American Cajun Southern United States Creole 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Bread Pudding With Chantilly Cream ?

Bread Pudding With Chantilly Cream prend environ 210 minutes du début à la fin — environ 30 minutes de préparation et 180 minutes de cuisson.

Combien de calories contient Bread Pudding With Chantilly Cream ?

Bread Pudding With Chantilly Cream contient environ 418.6 calories par portion, avec environ 11 g de protéines, 16 g de glucides et 35 g de lipides.

De quels ingrédients ai-je besoin pour Bread Pudding With Chantilly Cream ?

Les principaux ingrédients de Bread Pudding With Chantilly Cream sont Eggs, Sugar, Vanilla Extract, Ground Nutmeg, Ground Cinnamon, Unsalted Butter. Consultez la liste complète avec les quantités ci-dessus.