New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.
Cooking tools:
- Hand mixer
- Fine-mesh sieve
- Loaf pan
- Roasting pan
- Dessert dish
- Baking sheet
- Parchment paper
- Aluminum foil
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Pot
- Oven
- Stove
- Refrigerator
Ingredients
- 4 large eggs
- 1¼ cups sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- 1¼ teaspoons ground nutmeg
- ½ cup unsalted butter, melted
- 2½ cups milk
- ½ cup coarsely chopped pecans, dry roasted
- 5 cups fresh French or Italian bread, small cubes, with crusts on
- 1 lemon, halved
- ½ cup water
- ¼ cup sugar
- 2 teaspoons cornstarch dissolved in 1/4 cup water
- 1 teaspoon vanilla extract
- ⅔ cup heavy cream
- 1 teaspoon brandy
- 1 teaspoon Grand Marnier
- 2 tablespoons dairy sour cream
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