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December 7, 2011

Bread Pudding with Chantilly Cream (Grain Free)

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There are few desserts I love more than bread pudding with Chantilly cream!

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.

 

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Bread Pudding with Chantilly Cream and Lemon Sauce

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  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours 45 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units

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 1/4 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.

Nutrition

  • Serving Size: Serves 6-8

Keywords: bread pudding with Chantilly cream

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Filed Under: Baking, Desserts, Gluten Free Recipes, Grain Free Recipes, Holiday, Thanksgiving, Uncategorized | 36 Comments

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36 Comments

  1. Amy

    December 7, 2011 at 10:27 am

    Oh my word... I need to make a batch of this soon.
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
  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!
    to Elizabeth (Foodie, Formerly Fat)" aria-label='Reply to this comment to Elizabeth (Foodie, Formerly Fat)'>Reply to this comment
    • Deliciously Organic

      December 7, 2011 at 1:58 pm

      You're right, it's very similar to baked french toast. It would make for a decadent breakfast. That's for sure! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>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)
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      December 7, 2011 at 1:57 pm

      You could plump the raisins with orange juice and then leave out the brandy in the Chantilly cream. Btw, the Chantilly cream is amazing in a hot cup of coffee. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>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
        to Karen" aria-label='Reply to this comment to Karen'>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!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>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
            to karen" aria-label='Reply to this comment to karen'>Reply to this comment
  4. Sarah @ The Cyclist's Wife

    December 7, 2011 at 4:34 pm

    Chantilly cream sounds too pretty to eat!
    to Sarah @ The Cyclist's Wife" aria-label='Reply to this comment to Sarah @ The Cyclist's Wife'>Reply to this comment
  5. Averie @ Love Veggies and Yoga

    December 7, 2011 at 4:50 pm

    I love love bread pudding...but gluten and I dont have the best relationship. Your recipe is genius!
    to Averie @ Love Veggies and Yoga" aria-label='Reply to this comment to Averie @ Love Veggies and Yoga'>Reply to this comment
  6. Katrina

    December 7, 2011 at 5:34 pm

    This sounds so yummy! Awesome recipe!
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
  7. Jill

    December 8, 2011 at 5:04 am

    I was thinking about making bread pudding using the chocolate chip pumpkin muffins....now I don't know which to try first!
    to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
  8. marla {family fresh cooking}

    December 8, 2011 at 5:08 am

    Sounds fabulous and a great grain free adaptation on a classic!
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  9. Amy G.

    December 8, 2011 at 7:08 am

    My favorite thing about your blog is how light and bright and beautiful you make everything look. It's gorgeous! Well done.
    to Amy G." aria-label='Reply to this comment to Amy G.'>Reply to this comment
    • Deliciously Organic

      December 10, 2011 at 2:55 pm

      Thank you!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Cookin' Canuck

    December 8, 2011 at 11:20 am

    What a fantastic flavors in this bread pudding, Carrie and how fun that you can still carry on your New Year's Day tradition while sticking to your grain-free resolution.
    to Cookin' Canuck" aria-label='Reply to this comment to Cookin' Canuck'>Reply to this comment
  11. Maria

    December 9, 2011 at 10:21 am

    That chantilly cream is calling my name!
    to Maria" aria-label='Reply to this comment to Maria'>Reply to this comment
  12. Amanda

    December 9, 2011 at 10:24 am

    So smart!! This is beautiful and looks absolutely delicious!
    to Amanda" aria-label='Reply to this comment to Amanda'>Reply to this comment
  13. Kristen

    December 9, 2011 at 10:48 am

    Oh what a delicious creation!
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
  14. HeatherChristo

    December 9, 2011 at 11:46 am

    This is such an elegant sounding dessert! I love how you created something so lovely out of leftovers!
    to HeatherChristo" aria-label='Reply to this comment to HeatherChristo'>Reply to this comment
  15. Georgia Pellegrini

    December 11, 2011 at 7:05 am

    Bread pudding is such a great dessert - simple, economical, delicious and comforting. I usually just eat mine plain, but next time I'm definitely making some chantilly cream!
    to Georgia Pellegrini" aria-label='Reply to this comment to Georgia Pellegrini'>Reply to this comment
  16. aida mollenkamp

    December 13, 2011 at 11:19 am

    I've never had bread pudding with muffins -- what a great idea!
    to aida mollenkamp" aria-label='Reply to this comment to aida mollenkamp'>Reply to this comment
  17. Tickled Red

    December 14, 2011 at 10:33 am

    Oh my heavens! I do believe that I just tripped and fell head over heels in love with this recipe!
    to Tickled Red" aria-label='Reply to this comment to Tickled Red'>Reply to this comment
  18. Marly

    December 15, 2011 at 9:16 pm

    Looks so tasty and comforting. I might need a double dose!
    to Marly" aria-label='Reply to this comment to Marly'>Reply to this comment
  19. Lucy Lean

    December 20, 2011 at 11:41 am

    I will be making this one for sure - and not just for New Year
    to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>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.
    to Anita" aria-label='Reply to this comment to Anita'>Reply to this comment
    • Deliciously Organic

      March 10, 2015 at 12:36 pm

      Using baked doughnuts is a great idea! I'm so glad you all enjoyed the recipe!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Cynthia Leeder

    November 17, 2016 at 6:37 pm

    carrie - I would love to make the bread pudding, but I cannot seem to find a recipe for it.
    to Cynthia Leeder" aria-label='Reply to this comment to Cynthia Leeder'>Reply to this comment
    • Deliciously Organic

      November 21, 2016 at 9:13 am

      Sorry about that! There was a software glitch, but I fixed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    December 7, 2011 at 4:37 pm
    [New Post] Bread Pudding with Chantilly Cream: http://t.co/rFxESGCJ #gf #grainfree #glutenfree #organic #realfood
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Smith Bites says:
    December 7, 2011 at 4:37 pm
    [New Post] Bread Pudding with Chantilly Cream: http://t.co/rFxESGCJ #gf #grainfree #glutenfree #organic #realfood
    to Smith Bites" aria-label='Reply to this comment to Smith Bites'>Reply to this comment
  3. Tickled Red says:
    December 7, 2011 at 4:46 pm
    [New Post] Bread Pudding with Chantilly Cream: http://t.co/rFxESGCJ #gf #grainfree #glutenfree #organic #realfood
    to Tickled Red" aria-label='Reply to this comment to Tickled Red'>Reply to this comment
  4. Pinch My Salt says:
    December 13, 2011 at 11:54 pm
    Grain-Free Bread Pudding with Chantilly Cream: http://t.co/wPlUoLT8
    to Pinch My Salt" aria-label='Reply to this comment to Pinch My Salt'>Reply to this comment
  5. Tickled Red says:
    December 14, 2011 at 6:35 pm
    Prepare to fall in love guys ! RT @delorganic Bread Pudding with Chantilly Cream (Grain Free!) http://t.co/1jWKTebL
    to Tickled Red" aria-label='Reply to this comment to Tickled Red'>Reply to this comment
  6. Celebrating the Holidays-Around the Web says:
    December 18, 2011 at 8:15 pm
    [...] Grain Free Bread Pudding with Chantilly Cream – Deliciously Organic [...]
    to Celebrating the Holidays-Around the Web" aria-label='Reply to this comment to Celebrating the Holidays-Around the Web'>Reply to this comment
  7. Carrie Vitt says:
    December 10, 2012 at 5:01 pm
    This dessert encompasses everything about the holidays to me - Bread Pudding w/ Chantilly Cream: http://t.co/OugEbwwh #gfree #paleo
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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