Raspberry Bread Pudding With Vanilla Sauce & Chantilly |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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This cinnamon accented dessert is from a November 1985 issue of Bon Appetit in the R.S.V.P. section. It was requested from Le Bistro, a fine French restaurant in Mendota,Illinois. Ingredients:
1 1/2 lbs day-old french bread, with crust torn into small pieces |
2 quarts milk |
1/2 cup butter, melted (1 stick) |
2 (10 ounce) packages frozen sweetened raspberries, thawed (undrained) |
2 cups sugar |
1 tablespoon vanilla |
1 tablespoon cinnamon |
1 1/2 teaspoons mace |
4 eggs, well beaten |
1 cup sugar |
1/2 cup half-and-half |
1/2 cup butter (1 stick) |
1 1/2 teaspoons vanilla |
1 cup whipping cream |
1 1/2 teaspoons grand marnier |
1 1/2 teaspoons vanilla |
1 teaspoon brandy |
1/2 cup sugar |
3 tablespoons sour cream |
Directions:
1. For Pudding.
2. Combine bread and milk; let stand 15 minutes, stirring often.
3. Preheat oven to 350 degrees.
4. Generously brush 9 x 13 baking pan with some of melted butter.
5. Stir remaining butter, undrained raspberries,sugar,vanilla,cinnamon and mace into bread mixture; fold in beaten eggs.
6. Pour into prepared pan and bake until firm and lightly browned, 50 to 60 minutes.
7. Cool pudding to lukewarm.
8. For Sauce.
9. Beat all ingredients in double boiler over simmering water until sugar dissolves and mixture thickens slightly.
10. For Chantilly.
11. Using electric mixer, beat cream, Grand Marnier, vanilla and brandy 1 minute.
12. Add sugar and sour cream and beat until soft peaks form.
13. To Serve.
14. Spoon bread pudding onto plates, top each with 3 tablespoons sauce and Chantilly.
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