So, I hosted a Stupor Bowl party last night, and there was a spread of food as we played Super Bowl Bingo with the commercials. And I had promised Bread Pudding for dessert the other week, but ran out of time and oven space, so I fixed it last night.

Since it was pretty popular, here’s the recipe. Now I didn’t add raisins, just extra pecans… It’s a bit time intensive, and needs significant lead time, but it’s pretty good.

Bread Pudding
• 3 large eggs
• 1 ¼ cups sugar
• 1 ¼ tsp. ground nutmeg
• 1 ¼ tsp. ground cinnamon
• ¼ cup unsalted butter, melted
• 2 cups milk
• ½ cup raisins Lemon Sauce (recipe follows)
• Chantilly Cream (recipe follows)
• ½ cup coarsely chopped pecans, roasted
• 5 cups very stale French or Italian bread cubes
• 1 ½ tsp. Vanilla Extract

1. In a large bowl of an electric mixer, beat the eggs on high speed until they are extremely frothy and the bubbles are the size of pinheads (about 3 minutes, or 6 minutes with a metal whisk). 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.
2. Place the bread cubes in a greased loaf pan. Pour the egg mixture over the bread cubes 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 350° oven. Immediately lower the heat to 300° and bake 40 minutes. Increase oven temperature to 425° and bake until pudding is well-browned and puffy, about 25 minutes more.
3. To serve, put 1 ½ Tbs. lemon sauce in each dessert dish, then spoon in ½ cup bread pudding and top with ¼ cup Chantilly Cream.

Fix just prior to serving-

Lemon Sauce
• 1 lemon, halved
• ½ cup water
• ¼ cup sugar 2 tsp. cornstarch dissolved in ¼ cup water
• 1 tsp. Vanilla Extract
To make the sauce, squeeze the juice from the lemon halves 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 one minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about ¾ cup.

Can be fixed while the last browning is happening-

Chantilly Cream Sauce
Makes about 2 cups
• 2/3 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp brandy
• 1 tsp Grand Marnier
• 1/4 cup sugar
• 2 tbsp sour cream
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 sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat.


Food… — 12 Comments

    • It’s about as close to heaven as you’re going to get in this life.

  1. Just had a similar thought. I’ll wait for the next big get-together and serve it as breakfast, instead of dessert. Pair this with maple or hickory smoked bacon, and the nephews will eat everything including the baking dish.

  2. I will try this. It’s a bit more complicated than opening a can — BUT — the end justifies the means.

    Thanks for the recipe, Old NFO.

  3. All- ‘Some’ of us old farts can actually cook… Desperation and all that… 🙂 And I was born/raised in Louisiana, family settled there in 1852.

    Posted from my iPhone.

  4. That just looks delightful. Thanks for sharing the recipe.

  5. Add some maple syrup (the real stuff)and the taste goes off the charts.