Winter Bread Pudding w/ Creme Chantilly


1 Package Croissants or 1 loaf Stale Bread
3 Eggs
1 C. Heavy Cream
1/2 C. Eggnog
1 C. Sugar
1 Tbsp. Vanilla
For Fruit & Nut Mixture:
1 Medium to Large Pear, Large Dice
1/2 C. Golden Raisins
1/2 C. Dried Cherries
1 C. Chopped Toasted Walnuts
1 1/2 C. Brandy
For Creme Chantilly:
1 C. Heavy Cream
1/2 C. Powdered Sugar
1 Tbsp. Vanilla


1. Make your Creme Chantilly ahead of time by placing all of the ingredients into the bowl of a mixer with a whisk attachment.
2. Turn the mixer to high, and allow it to whip the heavy cream until it doubles in size and becomes thicker. Cover and store in the refrigerator until needed. Will hold for about 1 week.
3. Preheat your oven to 375F, and prepare a 9x13 pan with non-stick spray. Begin by tearing or slicing your bread into large chunks and placing into a bowl.
4. In a separate bowl, combine the eggs, heavy cream, eggnog, and sugar, and vanilla and whisk to combine.
5. Add the custard base to the bread and stir to combine until all of the bread is covered in the mixture. Let sit for 8-12 minutes to fully absorb custard.
6. In a small pot, bring brandy to a simmer and add in pears, raisins, and cherries and let cook for 7-9 minutes until pears appear colored and raisins are plump and rehydrated.
7. Add the fruit and brandy mixture, along with the walnuts, to the bread pudding mixture. Fold in with a rubber spatula.
8. Pour the mixture into the prepared pan and place in the oven. Cook for 45-55 minutes, or until the center of the bread pudding is set and the corners are pulled from the sides of the pan.
9. Serve with a dollop of creme chantilly, and enjoy warm!