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.
• 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-
• 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.