bread pudding with chantilly cream

New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream

bread pudding with chantilly cream

I’m not from Texas and I never had much experience with Cajun food until I was introduced via my inauthentic but delicious Fluffy Gumbo. Then I moved to Houston and ended up with family who live on the border of Louisiana. My image of Texas was very much cacti and cowboy hats before I moved here, but really that’s more West Texas (well, ok, the cowboy hats are everywhere). I haven’t spent much time there, having had much more experience thus far in the odd world of East Texas/Louisiana.

So for holidays we often have Thanksgiving or Christmas gumbo instead of a turkey. It’s full of chicken and sausage and lots of oil and it’s SO DELICIOUS. I don’t know how to make it (yet) so this post isn’t actually about that. It is however about my first attempt at making bread pudding.

bread pudding with chantilly cream

In retrospect, making bread pudding to take to family Christmas was not a wise move. Why? Because this was the menu: chicken and sausage gumbo, rice, rolls, potato salad. The theme? Many heavy and carbohydrate rich foods. Bread pudding was not exactly the greatest dessert choice. However, I adore bread pudding! I love the both crispy and squishy texture. Is it weird to say I like squishy foods?

I had a real dilemma when I went to the store to get bread. My recipe calls for “French or Italian bread, very stale.” Since moving to Houston I’ve come to question myself — what does stale mean? In Idaho stale meant dry. In Houston humidity nothing ever gets dry. But dry bread would absorb more moisture… So I had an existential crisis in the grocery store about what kind of bread to get.

bread pudding with chantilly cream

I split the difference and got both challah and a baguette. I did equal parts of each and then I also chopped up a leftover pita into tiny pieces and tossed it in the schizophrenic bread mix. Conclusion: the challah pieces were the best. Next time is 100% challah bread pudding.

bread pudding with chantilly cream

The recipe I used had a very light lemon sauce and just whipped cream as the topping. I thought I would miss a heavier sauce, but it was actually very good since the liquid the bread had soaked in was so sweet and spiced. The lemon sauce tasted too sour by itself, but was fantastic with the pudding. Sadly my whipped cream was just on the edge of overbeaten and collapsed into curds the instant I touched it again, but it still tasted great.

The recipe, New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream can be found at the link or in Chef Paul Prudhomme’s Louisiana Kitchen.  The lemon sauce is below, as is the Chantilly Cream (the recipe at the above link isn’t displaying one of the measurements).

Lemon Sauce

  • 1 lemon, halved
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tsp cornstarch dissolved in one-quarter cup water
  • 1 tsp vanilla extract

Squeeze 2 Tbsp juice from the lemon halves and place juice in a small saucepan.  Add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook until slightly thick over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Serve warm.

Chantilly Cream

  • 2/3 cups heavy cream
  • 1 tsp Grand Marnier
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • 1 tsp brandy
  • 2 Tbsp dairy 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 the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat.  Overbeating will make the cream grainy.  Makes about two cups

(I made the Chantilly cream without the alcohol and it was still great!)


2 thoughts on “New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream”

    1. Whole Foods. I was there getting a Christmas tree and went exploring their bread section, realizing I had no idea what kind to get. I’d like to try it with more legitimate challah (unless Whole Foods has unexpectedly good challah?).

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