Raspberry Bread Pudding With Vanilla Sauce Chantilly Recipes

Steps:

• Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
• Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Steps:

• For Pudding.
• Combine bread and milk; let stand 15 minutes, stirring often.
• Preheat oven to 350 degrees.
• Generously brush 9 x 13 baking pan with some of melted butter.
• Stir remaining butter, undrained raspberries,sugar,vanilla,cinnamon and mace into bread mixture; fold in beaten eggs.
• Pour into prepared pan and bake until firm and lightly browned, 50 to 60 minutes.
• Cool pudding to lukewarm.
• For Sauce.
• Beat all ingredients in double boiler over simmering water until sugar dissolves and mixture thickens slightly.
• For Chantilly.
• Using electric mixer, beat cream, Grand Marnier, vanilla and brandy 1 minute.
• Add sugar and sour cream and beat until soft peaks form.
• To Serve.
• Spoon bread pudding onto plates, top each with 3 tablespoons sauce and Chantilly.

Steps:

• Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
• Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread.
• Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. Line a 10-by-12-by-2-inch rectangular baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
• Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
• Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
• Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
• Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.

Steps:

• Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
• Spread raspberries and their syrup evenly over bottom of the dish.
• Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
• Pour over fruit; sprinkle remaining 1 T sugar over top.
• Bake 20-25 minutes until set and golden around the edges.

Steps:

• In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy, 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 the milk, then stir in the raisins and pecans.
• Place the bread cubes in a greased loaf pan.
• Pour the egg mixture over them 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 preheated 350F oven.
• Immediately lower the heat to 300F and bake 40 minutes.
• Increase oven temperature to 425F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
• To serve, spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.
• Chantilly Cream:.
• Makes about 2 cups.
• 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 over beat. Over beating will make the cream grainy.