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Bread Pudding with Chantilly Cream and Lemon Sauce

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Ingredients

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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

Find it online: https://deliciouslyorganic.net/bread-pudding-with-chantilly-cream-grain-free/