-
1
In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy, about 3 minutes (or with a metal whisk for about 6 minutes).
-
2
Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
-
3
Beat in the milk, then stir in the raisins and pecans.
-
4
Place the bread cubes in a greased loaf pan.
-
5
Pour the egg mixture over them and toss until the bread is soaked.
-
6
Let sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally.
-
7
Place in a preheated 350F oven.
-
8
Immediately lower the heat to 300F and bake 40 minutes.
-
9
Increase oven temperature to 425F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
-
10
To serve, spoon in 1/2 cup hot bread pudding and top with 1/4 cup Chantilly Cream.
-
11
Chantilly Cream:
-
12
Refrigerate a medium-size bowl and beaters until very cold.
-
13
Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.
-
14
Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.
-
15
Do not over beat. Over beating will make the cream grainy.
