Bread Pudding with Key Lime
Sauce and Chantilly Cream
Ingredients
Bread Pudding
- 2 cups milk
- 4 large eggs
- 1 1/2 cups plus 1 tablespoon sugar
- 6 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 ounces French bread (1/2 baguette), cut into 1-inch pieces
- 1/2 cup chopped walnuts
- 3/4 cup currants
Key Lime Sauce
- 1 tablespoon cornstarch
- 1/2 cup Key lime juice
- 1/4 cup plus 3 tablespoons water
Chantilly Cream
- 1 cup chilled heavy cream
- 1/2 cup sour cream
- 1 tablespoon sugar
- 1 tablespoon brandy
- 1/2 teaspoon vanilla extract
Instructions
- Bread Pudding: In a large bowl, whisk together the milk, eggs, 3/4 cup of sugar,
melted butter, cinnamon and nutmeg until the sugar dissolves.
- Add the bread and
set aside. Stir occasionally for about 30 minutes until the bread is soft.
- Heat the oven to 350 degrees F degrees.
- Stir the walnut pieces and currants into the
softened bread and pour the mixture into a buttered 2-quart baking dish.
- Cover with
foil and place the dish in a large roasting pan. Add enough warm water to reach
halfway up the sides of the baking dish.
- Bake for 30 minutes, remove the foil, and continue to bake until the pudding
is set in the middle, about 20 minutes.
- Key Lime Sauce: In a small bowl, dissolve the cornstarch in the 3 tablespoons
of water.
- In a small non-aluminum saucepan stir together the remaining 1/2 cup plus
1 tablespoon of sugar, the lime juice and 1/4 cup of water. Bring to a boil over
moderate heat to dissolve the sugar.
- Stir in the cornstarch mixture and boil, stirring,
for about 30 seconds or until the lime sauce thickens.
- To serve, spread 2 to 3 tablespoons of lime sauce on each plate.
- Scoop the warm pudding onto the sauce, and top off with the chantilly cream.
- Chantilly Cream: Combine all of the ingredients in a mixing bowl and beat until
thick, about 2 to 5 minutes.
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