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Palace Cafe's White Chocolate Bread Pudding Recipe

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This recipe for Palace Cafe's White Chocolate Bread Pudding is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread Pudding

6 c. whipping cream
2 c. milk
1 c.sugar
20 oz white chocolate (broken into small pieces)
4 whole eggs
15 egg yolks
24" loaf French bread (use stale bread)

White Chocolate Sauce:

8 oz. white chocolate (broken into small pieces)
1/2 c. whipping cream
1 oz. dark chocolate (grated for garnish)
Directions:
Directions:
To Prepare Bread Pudding: Preheat oven to 350º. In a large saucepan, heat the whipping cream, milk, and sugar over medium heat. Bring to a boil, then take off the heat and add the white chocolate pieces; stir until melted. Whisk to combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour.


Cut the stale French bread into thin slices and place in a 9x12 metal baking pan. Pour ½ the bread pudding mix over the bread and let stand for 5 minutes. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix. Cover the pan with aluminum foil and bake for 1 hour. Remove the foil and bake for 30 minutes longer or until golden brown. Cool to room temperature and chill, covered, in the refrigerator for 6 to 8 hours or until set.


To Prepare Sauce: Bring the whipping cream to a boil in a small sauce pan. Take off the heat and add white chocolate; let stand until the chocolate melts and stir until smooth.


To serve: Loosen the pudding from the sides of the pan with a knife and invert onto a work surface. Cut into squares, then cut the squares diagonally into triangles. Place the rectangles on a baking sheet and reheat at 275º for 15 minutes or until warm. Place the pudding triangles on serving plates and top with the ganache. Garnish with dark chocolate shavings.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
The Palace Café (owner, Dickie Brennen) in New Orleans has become a favorite for family visits. This is one of their delicious desserts!

 

 

 

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