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Recipes provided with the Spirit of Aloha by
Hawaii’s Chef’s, Families, Friends, and Businesses through…
New Orleans Bread Pudding with Chantilly Cream
Makes 8 servings
3 large eggs
One and one quarter cup sugar (1 ¼ cup)
One and one half teaspoons vanilla extract (1 ½ teaspoon)
One and one quarter teaspoon ground nutmeg (1 ¼ teaspoon)
One and one quarter teaspoon ground cinnamon (1 ¼ teaspoon)
One quarter cup unsalted butter, melted (1/4 cup)
2 cup milk
One half cup raisins (one half cup)
One half cup coarsely chopped pecans, dry roasted (1/2 cup)
5 cups very stale French or Italian bread cubes, with crusts on
In a large bowl of an electric mixer, beat the eggs on high speed until
extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with
a metal whisk for about 6 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.
(During the preparation of this dish, the milk and egg mixture might come across
as being too sweet and the rest of the ingredients as being too strong but it
will all be absorbed by the bland bread. After baking, the results is a
magnificent bread pudding)
Place the bread cubes in a greased loaf pan or baking dish. 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. Soak for about 45
minutes or if possible 3 hours, patting the bread down into the liquid
occasionally. Place in a reheated 350 degrees oven. Immediately
lower the heat to 300 degrees and bake 40 minutes. Increase oven
temperature at 425 degree and bake until pudding is well browned and puffy about
15 to 20 minutes more.
Chantilly Cream
Makes about 2 cups
Two thirds cup heavy cream (2/3 cup)
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
One quarter cup sugar (1/4 cup)
2 tablespoon dairy sour cream
Refrigerate a medium size bowl and beaters until very cold. Combine cream,
vanilla, and grand marnier in the bowl and beat with an electric mixer on medium
speed for one minute. Add sugar and sour cream and beat on medium speed
for about 3 minutes or until soft peaks form. Do not over beat (over
beating will make the cream grainy, once the cream becomes grainy, you can’t
return it to its former consistency)
Add the chantilly cream to your bread pudding and serve.
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