Let me take you on a delightful culinary adventure that centers around a beloved dessert: Chef Paul Prudhomme’s bread pudding. You may be wondering why bread pudding even warrants our attention. Allow me to share what I’ve learned, the joys I’ve experienced, and the mouthwatering flavors that await you.
What is Chef Paul Prudhomme’s Bread Pudding?
First things first. What makes this dessert special? Chef Paul Prudhomme is often regarded as the pioneer of New Orleans cuisine, and his contributions have transformed dishes everywhere. His bread pudding is a soulful creation.
It’s not simply a mix of stale bread and custard; it’s an embrace of flavors that tell a story of tradition, heart, and creativity. Trading monotonous ingredients for a medley of spices, dried fruits, and even bourbon elevates it to an art form.
I’ll never forget the first time I tried this dessert. I was at a cozy little eatery in Louisiana, and I hesitated to order.
Bread pudding?
Really?
But one bite changed everything. The warm, comforting texture and rich flavors wrapped around me like a warm hug. I knew from that moment on, I had to recreate this magic in my own kitchen.
Why You’ll Love Chef Paul Prudhomme’s Bread Pudding
Comfort: Each spoonful takes you back to childhood, or at least evokes that sense of nostalgia.
Versatility: This pudding can be dressed up or dressed down. Pair it with a fine bourbon or enjoy it with a cup of coffee.
Community: Sharing bread pudding can spark conversations and create memories around the table. You become a part of something larger—culinary traditions passed down through generations.
If you’re like me and crave an experience that combines flavor and memories, then trust me, this dish will steal your heart.
The Ingredients
Pudding Ingredients:
- 5 cups cubed rustic white bread, thoroughly dried
- 3 large farm-fresh eggs
- 1¼ cups fine cane sugar
- 2 cups whole milk
- ¼ cup unsalted butter, gently melted
- 1½ teaspoons pure vanilla essence
- 1¼ teaspoons aromatic ground nutmeg
- 1¼ teaspoons warm ground cinnamon
- ½ cup golden raisins
- ½ cup dry-roasted pecans, roughly chopped
- 2 tablespoons bourbon
- ¼ teaspoon sea salt
Chantilly Cream:
- ⅔ cup chilled heavy whipping cream
- ¼ cup superfine sugar
- 1 teaspoon Madagascar vanilla extract
- 1 teaspoon Grand Marnier or orange liqueur
- 1 teaspoon aged brandy
- 2 tablespoons tangy crème fraîche
Great ingredients make all the difference. Choose good quality bread. Rustic white bread adds texture, while fresh eggs provide richness. And don’t skimp on the vanilla—it’s a key player here.
Step by Step Instructions
Step 1: Preparing the Bread
Start by preheating your oven to 350°F (175°C). Grab that rustic white bread and cut it into cubes. You want it thoroughly dried. It’s tempting to use fresh bread, but it’ll turn into mush. Lay it out on a baking sheet and let it dry for at least a few hours. Overnight is even better!
Step 2: Whisking the Custard
In a large mixing bowl, whisk the eggs together. Add the fine cane sugar gradually, mixing until it dissolves. Next, pour in your whole milk and gently melted unsalted butter. Add the pure vanilla essence, nutmeg, cinnamon, and sea salt. Make sure everything is combined smoothly.
Step 3: Combining
Now it’s time to introduce that dried bread to the mix. Gently fold in the bread cubes to ensure they absorb that beautiful custard mixture. Add the golden raisins and roughly chopped pecans next.
If you’re feeling adventurous, splash in the bourbon. That hint of warmth will elevate your bread pudding significantly.
Step 4: Baking It Up
Pour the entire mixture into a greased baking dish. Bake it for about 45 minutes, or until the top is golden and the internal custard is set. This is when the magic happens. The aroma that fills your kitchen will unmistakably lure anyone nearby.
Step 5: Whipping Up Chantilly Cream
While the pudding bakes, whip your chilled heavy cream in a separate bowl. Aim for soft peaks. Gradually add the superfine sugar and continue whipping until you reach stiff peaks. Stir in Madagascar vanilla extract, Grand Marnier, brandy, and crème fraîche.
What you’ve created is a luscious topping to balance the richness of your pudding.
Tips & Tricks
- Use Stale Bread: The key to a good pudding is stale bread. It soaks up the custard without falling apart.
- Experiment with Flavors: Feel free to switch out the spices. Cardamom or allspice can add a unique twist.
- Let it Sit: Allowing your pudding to rest before baking lets the flavors meld beautifully.
- Test for Doneness: Insert a knife in the center. It should come out clean when the pudding is done.
- Use a Water Bath: Place your baking dish in a larger dish filled with water. This steamy environment creates a tender pudding.
Can I Store Chef Paul Prudhomme’s Bread Pudding?
Absolutely! Allow it to cool completely and store it in an airtight container. It can survive in the fridge for about 3-4 days. Reheat it gently in the oven to preserve its texture. Freezing is also an option—it freezes quite well for up to two months. Just thaw it overnight in the fridge before reheating.
What Can I Serve with Chef Paul Prudhomme’s Bread Pudding?
- Fresh Berries: A sprinkle of fresh berries on top for a tart contrast.
- Ice Cream: Vanilla or even cinnamon ice cream adds a delightful creaminess.
- Coffee: Brew a pot of rich coffee for a warming complement.
- Chocolate Sauce: A drizzle of chocolate sauce adds an indulgent twist.
- Fruit Compote: A warm fruit compote can bring another layer of flavor.
Variations
- Chocolate Chip Bread Pudding: Add a cup of semi-sweet chocolate chips for a rich twist.
- Banana Bread Pudding: Substitute half the bread with stale banana bread. It’s a deliciously fruity take.
- Coconut Bread Pudding: Incorporate shredded coconut for a tropical flair.
- Apple Cinnamon Bread Pudding: Fold in diced apples for added texture and flavor.
- Pumpkin Bread Pudding: Using pumpkin puree adds seasonal charm and moisture.
Conclusion
Chef Paul Prudhomme’s bread pudding is more than just a dessert; it’s a celebration of flavors, memories, and warmth. Whether you’re fond of a classic or feel adventurous enough to mix things up, this recipe promises satisfaction.
Let the heartwarming essence of this dish bring people together at your table. So roll up your sleeves and create something that will warm hearts and bellies. Happy baking!
You’ll also like the following recipes!
- Brennans Bread Pudding Copycat Recipe
- How To Make Bread Pudding With Pears Recipe
- Best Creamy White Clam Sauce Recipe
Chef Paul Prudhomme Bread Pudding Recipe – Grandma’s Tasty Recipes
Description
Let me take you on a delightful culinary adventure that centers around a beloved dessert: Chef Paul Prudhomme’s bread pudding. You may be wondering why bread pudding even warrants our attention. Allow me to share what I’ve learned, the joys I’ve experienced, and the mouthwatering flavors that await you.
Ingredients
Pudding Ingredients:
Chantilly Cream:
Instructions
Step 1: Preparing the Bread
-
Start by preheating your oven to 350°F (175°C). Grab that rustic white bread and cut it into cubes. You want it thoroughly dried. It’s tempting to use fresh bread, but it’ll turn into mush. Lay it out on a baking sheet and let it dry for at least a few hours. Overnight is even better!
Step 2: Whisking the Custard
-
In a large mixing bowl, whisk the eggs together. Add the fine cane sugar gradually, mixing until it dissolves. Next, pour in your whole milk and gently melted unsalted butter. Add the pure vanilla essence, nutmeg, cinnamon, and sea salt. Make sure everything is combined smoothly.
Step 3: Combining
-
Now it’s time to introduce that dried bread to the mix. Gently fold in the bread cubes to ensure they absorb that beautiful custard mixture. Add the golden raisins and roughly chopped pecans next.
If you’re feeling adventurous, splash in the bourbon. That hint of warmth will elevate your bread pudding significantly.
Step 4: Baking It Up
-
Pour the entire mixture into a greased baking dish. Bake it for about 45 minutes, or until the top is golden and the internal custard is set. This is when the magic happens. The aroma that fills your kitchen will unmistakably lure anyone nearby.
Step 5: Whipping Up Chantilly Cream
-
While the pudding bakes, whip your chilled heavy cream in a separate bowl. Aim for soft peaks. Gradually add the superfine sugar and continue whipping until you reach stiff peaks. Stir in Madagascar vanilla extract, Grand Marnier, brandy, and crème fraîche.
What you’ve created is a luscious topping to balance the richness of your pudding.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 307kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6.5g33%
- Cholesterol 30mg10%
- Sodium 220mg10%
- Total Carbohydrate 48g16%
- Dietary Fiber 1g4%
- Sugars 36g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Stale Bread: The key to a good pudding is stale bread. It soaks up the custard without falling apart.
- Experiment with Flavors: Feel free to switch out the spices. Cardamom or allspice can add a unique twist.
- Let it Sit: Allowing your pudding to rest before baking lets the flavors meld beautifully.
- Test for Doneness: Insert a knife in the center. It should come out clean when the pudding is done.
- Use a Water Bath: Place your baking dish in a larger dish filled with water. This steamy environment creates a tender pudding.
