Bread Pudding with Chantilly Cream
Indulge in the ultimate comfort dessert with this Bread Pudding with Chantilly Cream recipe—a timeless classic elevated with rich, custardy bread and a cloud-like dollop of homemade whipped cream. Crafted with cubes of day-old French or brioche bread, this recipe transforms pantry staples like milk, eggs, and sugar into a warm, golden masterpiece with hints of vanilla and cinnamon. Optional raisins add a delightful pop of sweetness, while the Chantilly cream, made from lightly sweetened heavy cream, takes this dish to a whole new level of decadence. Perfect for brunch, holidays, or a cozy weeknight treat, this simple yet elegant dessert requires just 20 minutes of prep time before baking to golden perfection. Serve it warm with Chantilly cream for a luxurious finishing touch that will have everyone reaching for seconds. Keywords: bread pudding, Chantilly cream, custard dessert, easy bread pudding recipe, classic dessert.
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old bread (French or brioche preferred)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 cup Raisins (optional)
- 2 tablespoons (for greasing pan) Unsalted butter
- 1 cup Heavy cream (for Chantilly cream)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for Chantilly cream)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Cut the day-old bread into 1-inch cubes and place them in the prepared baking dish. If using raisins, sprinkle them evenly over the bread cubes.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, and ground cinnamon until fully combined.
Pour the egg mixture evenly over the bread cubes, pressing down gently with a spatula to ensure all the bread is soaked in the custard.
Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
While the bread pudding is baking, prepare the Chantilly cream. In a medium mixing bowl, use a hand mixer or whisk to beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
Once the bread pudding is baked, remove it from the oven and allow it to cool for about 10 minutes.
Serve the warm bread pudding with a generous dollop of Chantilly cream on top. Enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 36.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
