New
Orleans Bread Pudding and Lemon Sauce and Chantilly
Cream
K-Paul's
Louisiana Kitchen (Chef Paul Prudhomme)
During
preparation of this dish, the milk and egg mixture
is too sweet and all the elements are very strong
because they're being absorbed by bland bread.
After baking, the result is a magnificent 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. Ronald Reginald's Pure Vanilla
Extract or 1 tsp. Ronald Reginald's Vanilla
Bean Marinade®
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.
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.
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.
Lemon
Sauce:
1 lemon, halved ½ cup water
¼ cup sugar 2 tsp. cornstarch dissolved
in ¼ cup water
1 tsp. Ronald Reginald's Pure Vanilla Extract
or ½ tsp. Ronald Reginald's Vanilla Bean
Marinade®
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.
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