New Orleans bread pudding with lemon sauce and Chantilly cream from Chef Paul Prudhomme's Louisiana Kitchen (page 312) by Paul Prudhomme

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Notes about this recipe

  • anya_sf on February 08, 2021

    Really good. I had to sub almonds for pecans. The top started to singe at the end (when baking at 425 F); I'd consider lowering the temperature to 400 F. As Rinshin and hillsboroks have said, the sauces really take this to the next level, and both are quick and easy to make. I used half the sugar in the chantilly cream.

  • hillsboroks on October 24, 2020

    I agree with Rinshin that this bread pudding is the best I've ever made. The spice mix of cinnamon and nutmeg is perfect and all the other ingredients combine to deliver a very luscious bread pudding. It is very sweet so the lemon sauce is essential to balance the sweetness. Together they are heavenly.

  • Rinshin on April 02, 2018

    I have not found another bread pudding that tops this one. Incredible indulgence. The lemon sauce (I use Meyer lemons) and chantilly sauce are perfection.

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