Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Bread Pudding with Chantilly Cream (Grain Free!)

This bread pudding envelops everything about the holidays in my mind. Sweet memories of family, cinnamon, nutmeg, a bit of sweetness, rich, indulgent. Everything you want in a holiday dessert. It takes a few steps, but is well worth all of the work.

My mom always makes bread pudding on New Year’s Day. I only eat it once a year so I savor every last bite. A few days ago, after making some pecan coconut muffins with my daughter, I shared my disappointment over giving up my traditional yearly indulgence. Suddenly, we both looked at the muffins and realized we had the perfect bread for our bread pudding. We chatted back and forth with excitement over how we could develop the recipe and started giggling. I literally raced to the grocery store and back and whipped this up as fast as I could. The end result? There are no words. I’m so elated about this recipe, I’ve been skipping and humming around the house all day.

This bread pudding envelops everything about the holidays in my mind. Sweet memories of family, cinnamon, nutmeg, a bit of sweetness, rich, indulgent. Everything you want in a holiday dessert. It takes a few steps, but is well worth all of the work.

This dessert encompasses everything about the holidays to me. Sweet memories of family, cinnamon, nutmeg, a bit of sweetness in the form of a rich, indulgent gift. Everything you want in a holiday dessert. It takes a few steps, but rewards you richly for all the work.

 

Serves 6-8

Bread Pudding with Chantilly Cream and Lemon Sauce
Save RecipeSave Recipe

Ingredients

    For the Pudding:
  • 1/2 cup raisins
  • 4 tablespoons brandy
  • 3 eggs
  • 1/2 cup maple syrup or honey
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 teaspoons nutmeg
  • 1 1/4 teaspoons cinnamon
  • 1/4 cup butter, melted and cooled
  • 1 1/2 cups milk (can be substituted with coconut milk)
  • 1 recipe of pecan coconut muffins , stale and broken into bite-size pieces
    • For the Chantilly cream:
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy
  • 1 teaspoon Grand Marnier
  • 2 tablespoons raw honey
  • 2 tablespoons sour cream
    • For the lemon sauce:
  • 1 lemon (make sure it’s organic)
  • 2 tablespoons raw honey
  • 2 teaspoons arrowroot , dissolved in ¼ cup water
  • 1 teaspoon vanilla extract

Instructions

  1. For the Bread Pudding: Preheat oven to 350ºF and adjust rack to middle position. Heat raisins and brandy in a small saucepan until just simmering. Remove from heat. Place eggs in the bowl of a standing mixer and beat on high (using whisk attachment) for 3 minutes, until pale and frothy. Beat in the maple syrup, vanilla, nutmeg, cinnamon, butter and milk. Drain the raisins. Place the stale, broken up muffins and soaked raisins in a large mixing bowl. Pour milk mixture over and toss gently. Pour into a buttered loaf pan and press gently press to make sure all pieces of muffin are in the liquid. Let sit on the counter for 45 minutes, pressing bread down every once in a while. Put in the oven and immediately reduce heat to 300ºF and bake for 40 minutes. Increase temperature to 425ºF and bake until pudding is well browned and puffy, about 10-15 minutes more (watch it to make sure it doesn't burn). Cool for 30 minutes.
  2. For the Chantilly Cream: Place the cream, vanilla, brandy and Grand Marnier in the bowl of a standing mixer, and whip on medium speed for 1 minute. With the mixer on medium speed, add the honey and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat.
  3. For the Lemon Sauce: Squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan. Add the lemon halves, 1/2 cup water and honey and bring to a boil. Stir in the dissolved arrowroot and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Serve warm.
7.8.1.2
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https://deliciouslyorganic.net/bread-pudding-with-chantilly-cream-grain-free/

 

 

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36 Comments

  2. Elizabeth (Foodie, Formerly Fat)

    December 7, 2011 at 10:30 am

    I've never really been exposed to bread pudding so I haven't ever given it much thought. But you know, after reading your recipe here I realize it almost exactly the same as the sweet baked french toast I make, a Christmas Day tradition in our family. I might just have to sneak this "dessert" onto the breakfast table that day!
    Reply to this comment

  3. Karen

    December 7, 2011 at 12:12 pm

    I love bread pudding! Blueberry is my favorite :)Any substitutes for the brandy/alcohol? Or do I just leave it out? I don't cook much with alcohol (wine occassionally) and I hate to buy it for one recipe. ;o)
    Reply to this comment

      • Karen

        December 8, 2011 at 9:26 am

        Thanks! I can't wait to make this for Christmas and I love the idea about putting the cream in my coffee, YUM!Do you have a recipe for grain free waffles? I've been buying TJ's gluten free on occassion for my son, but the glycemic value is soooo high! Almond meal and coconut flour would be great for that purpose. I will google it and see what I can find. Let me know! K
        Reply to this comment

        • Deliciously Organic

          December 10, 2011 at 2:55 pm

          That's a recipe that's on my "to-do" list. I wonder if my almond flour pancakes would make good waffle batter. I haven't tried it, but hopefully I'll have a waffle recipe posted soon!
          Reply to this comment

          • karen

            December 12, 2011 at 7:13 am

            I googled grain free waffles and most the recipes I found were mostly eggs (4 to 6 in each recipe), not what I'm looking for. I will look over your pancake batter again, too. Any substitute for the cottage cheese? it's not something I usually have on hand. Buttermilk? We love buttermilk waffles! Thanks! K
            Reply to this comment

  20. Anita

    March 9, 2015 at 8:33 pm

    Well, it's almost spring and I am just now making this bread pudding sans the Chantilly Cream and Lemon Sauce. I was tired and running out of time so I made just the bread pudding. With left-over grain-free baked doughnuts. I made the doughnuts the other day. My picky husband did not like them. There were too many of them to eat by myself so I left them out on the countertop to get stale. Then I crumbled them up in big chunks and used them in this recipe. Delicious! I can only imagine how incredible it must be WITH the Chantilly Cream and Lemon Sauce! And I read Carrie's comment about how incredible the Chantilly Cream is in coffee. GOTTA try that! Thank you, Carrie, for a delicious, adaptable recipe.
    Reply to this comment

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