Nola Bread Pudding Wlemon Sauce Chantilly Cream Recipes

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NEW ORLEANS BREAD PUDDING

"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18



New Orleans Bread Pudding image

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.

Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

1/2 cup raisins
1/4 cup brandy or unsweetened apple juice
1/2 cup butter, melted, divided
1 tablespoon sugar
4 eggs, lightly beaten
2 cups half-and-half cream
1 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
10 slices day-old French bread (1 inch thick), cubed
SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
Dash salt
1 cup cold water
1 tablespoon butter
2 teaspoons vanilla extract

NEW ORLEANS-STYLE BREAD PUDDING

From my favorite dessert cookbook: "Gooey Desserts-The Joy of Decadence" by Elaine Corn She states: My mother goes to conferences now and then with my father. When the men sequester themselves, she and some other spouses attend cooking classes. During one such confab in New Orleans, she took a class from Joe Cahn at the New Orleans School of Cooking, and brought home this incomparable recipe. My friend Kathleen, who is also my chief bread-pudding tester, warns anyone who has just partaken of this dessert to wait a while before driving. "God forbid you might have to take a Breathalyzer test! Whew!

Provided by chefRD

Categories     Dessert

Time 1h35m

Yield 16-20 serving(s)

Number Of Ingredients 15



New Orleans-Style Bread Pudding image

Steps:

  • For the Bread Pudding:.
  • Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
  • Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
  • For Whiskey Sauce:.
  • Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.

10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) or 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
2 cups sugar (granulated)
1/2 cup unsalted butter, melted
3 eggs
2 tablespoons pure vanilla extract
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups milk
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup Bourbon

BREAD PUDDING WITH LEMON SAUCE I

This recipe includes directions for making lemon sauce, a perfect complement to a spicy bread pudding.

Provided by Linda

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 15

Number Of Ingredients 15



Bread Pudding with Lemon Sauce I image

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.

Nutrition Facts : Calories 264 calories, Carbohydrate 38.5 g, Cholesterol 75.1 mg, Fat 10.8 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 6.2 g, Sodium 258.6 mg, Sugar 30.3 g

5 cups day-old bread cubes
4 cups scalded milk
½ cup butter, melted and cooled
1 cup white sugar
½ teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins
½ cup white sugar
½ tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest

BREAD PUDDING WITH CHANTILLY CREAM

Make and share this Bread Pudding With Chantilly Cream recipe from Food.com.

Provided by lazyme

Categories     Breads

Time 3h

Yield 8 serving(s)

Number Of Ingredients 16



Bread Pudding With Chantilly Cream image

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.

3 large eggs
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
2 cups milk
1/2 cup raisins
1/2 cup pecans, coarsely chopped
5 cups white bread cubes, very stale
2/3 cup heavy cream
1 teaspoon Grand Marnier
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon brandy
2 tablespoons sour cream

NOLA BREAD PUDDING W/LEMON SAUCE & CHANTILLY CREAM

My spouse and my married child and husband love bread pudding. I searched and tested numerous recipes. I was reading, yep reading, my Chef Paul Purdomme's Louisiana Kitchen cookbook one day and discovered this recipe. I knew when I saw the sauce and cream additions I had found THE BREAD PUDDING RECIPE that would make my family...

Provided by marti morgan

Categories     Other Breads

Time 3h45m

Number Of Ingredients 22



NOLA BREAD PUDDING w/LEMON SAUCE & CHANTILLY CREAM image

Steps:

  • 1. In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and the bubbles are the size of pinheads, about 3 minutes or 6 minutes with metal whisk.add the sugar, cinnamon, butter and beat on high until well blended. Beat in the milk.
  • 2. Stir in raisins and pecans. Place the cubed bread in a buttered , casserole dish (recipe calls for buttered loaf pan..my loaf pans were too small). I use a medium baking dish. Pour egg mixture over bread cubes and toss until all bread is soaked.
  • 3. Let bread bread sit until you see only a narrow bead of liquid around dish's edge--about 45 minutes, patting the bread down into the place in a preheated 350 degree oven. IMMEDIATELY REDUCE HEAT TO 300! Bake 40 minutes. INCREASE OVEN TEMPERATURE TO 425 DEGREES AND BAKE UNTIL BREAD PUDDING IS PUFFY AND WELL BROWNED, about 15 to 20 minutes.
  • 4. To serve -- put 11/2Tablespoons warm lemon sauce in each dessert dish, then spoon in 1/2 cup hot bread pudding and top with 1/4 cup CHANTILLY Cream.
  • 5. DIRECTIONS FOR LEMON SAUCE Squeeze 2 tablespoons juice from lemon halves and put into 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.
  • 6. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
  • 7. DIRECTIONS FOR CHANTILLY CREAM Refrigerate a medium-size mixing bowl and beaters until very cold. Combine cream, vanilla, brandy, Grand Marnier in the bowl and beat with electric mixer on medium speed I minute.
  • 8. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. ( Do not overheat.) Overbeating makes it grainy and it cannot be returned to its former consistency.

3 large eggs
1 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/4 tsp nutmeg
1 1/4 tsp cinnamon
1/4 c butter, melted
2 c milk
1/2 c raisins
1/2 c chopped roasted pecans
5 c cups very stale french or italian bread cubes, with crusts on
LEMON SAUCE
1 large halved lemon
1/2 c water
1/4 c sugar
2 tsp cornstarch dissolved in 1/4 cup water
1 tsp vanilla
CHANTILLY CREAM
2/3 c cups heavy cream
1 tsp vanilla extract
1 tsp grand marnier
1/4 c sugar
2 Tbsp tables dairy sour cream

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE

I have saved this recipe from a 1983 magazine article highlighting the wonderful recipes from New Orleans. It is a little different take on an old familiar dessert.

Provided by Bren in LR

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15



New Orleans Bread Pudding With Lemon Sauce image

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.

3 large eggs
1 1/4 cups sugar
1 1/4 teaspoons nutmeg
1 1/4 teaspoons cinnamon
2 teaspoons vanilla extract
1/4 cup butter, melted
2 cups milk
1/2 cup raisins
1/2 cup pecans, coarsely chopped and roasted
5 cups bread cubes, very stale French bread
1 lemon, cut in half
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch, dissolved in 1/2 cup water
1 teaspoon vanilla extract

LOUISIANA BREAD PUDDING WITH LEMON SAUCE

Recipe by: Jackie Milligan. A New Orleans style Mardi Gras Dessert. Bread pudding is found on the menu of almost every restaurant in New Orleans. It's a staple of the Louisiana diet, one bite of this wonderful desert and you'll know why.

Provided by pink cook

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16



Louisiana Bread Pudding With Lemon Sauce image

Steps:

  • BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
  • Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
  • Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
  • Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
  • Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
  • LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
  • Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
  • Remove from heat and add lemon zest, lemon juice and butter.
  • Cut in squares and serve warm lemon sauce over bread pudding.

Nutrition Facts : Calories 418.7, Fat 12.6, SaturatedFat 6.6, Cholesterol 61.3, Sodium 661, Carbohydrate 69.2, Fiber 2.7, Sugar 28.5, Protein 8.6

4 cups dried bread, diced
2 cups milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon apple pie spice (or use 1/2 tsp. cinnamon and 1/2 tsp. nutmeg)
1/2 cup pitted dates, chopped (optional)
6 tablespoons butter
1 cup sugar (or use Splenda Blend)
2 tablespoons cornstarch
1 1/2 cups water
1 lemon, zest
1 lemon, the juice (about 2-1/2 tbsps.)
2 tablespoons butter

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