New Orleans Bread Pudding With Lemon Sauce And Chantilly Cream(Makes 8 Servings)
Delicate, warm bread pudding with sweet raisins, toasted pecans, and aromatic spices, finished with zesty lemon sauce and airy Chantilly cream—perfect for brunch or a cozy dessert.
Ingredients
- 3 large eggs ⓘ
- 1 1/4 c. sugar ⓘ
- 1 1/2 tsp. vanilla extract ⓘ
- 1 1/4 tsp. ground nutmeg ⓘ
- 1 1/4 tsp. ground cinnamon
- 1/4 c. unsalted butter, melted ⓘ
- 2 c. milk ⓘ
- 1/2 c. raisins
- 1/2 c. coarsely, chopped pecans (dry roasted) ⓘ
- 5 c. very stale French or Italian bread cubes (with crusts on)
- Lemon Sauce (recipe follows) ⓘ
- Chantilly Cream (recipe follows) ⓘ
Instructions
- 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 the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
- Beat in milk, then stir in the raisins and pecans.
Tips & Substitutions
For a richer flavor, consider adding a splash of bourbon or rum to the mixture. If you're out of pecans, walnuts or almonds can be excellent substitutes. Make sure your bread is very stale to ensure the best texture; if not, you can dry it out in the oven for a few minutes. Be careful not to overmix once you add the bread so it retains some texture.
Serving Suggestions
Serve the bread pudding warm, drizzled with the tangy Lemon Sauce and a dollop of Chantilly Cream on top. This dish pairs beautifully with a cup of coffee or tea. For a delightful brunch, consider serving alongside Buttermilk Pancakes Or Waffles for a sweet spread that will impress your guests.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, reheat in a 350°F oven for about 10-15 minutes until heated thoroughly, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Bread Pudding With Lemon Sauce And Chantilly Cream(Makes 8 Servings) contains roughly 450 calories, with 5g protein, 75g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of vitamin C and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance and store it in the refrigerator. Just bake it when you're ready to serve, adding a few extra minutes to the baking time if it’s cold from the fridge.
What type of bread works best for bread pudding?
Stale French or Italian bread is ideal due to its density, which helps absorb the custard without becoming too soggy. However, you can experiment with brioche or challah for a sweeter, richer result.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free bread option that is dry and stale. The rest of the ingredients are naturally gluten-free, making it easy to adapt this recipe for those with dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).