Prep 30 mins
Cook 1 hr
I got this recipe quite a few years ago, and it's still my favorite bread pudding. It's attributed to the Palace Cafe in New Orleans. I don't make it too often because it's so rich, and expensive, but once in a while for a special occasion... Warning...do not serve to weight watchers! You can freeze the leftover egg whites for future use. Sometimes I'll keep a couple out and make some meringue cookies.
- 3 cups whipping cream
- 10 ounces white chocolate
- 1 cup milk
- 1⁄2 cup sugar
- 2 eggs
- 8 egg yolks
- 1 loaf French bread or 1 loaf Italian bread, cut into 1/4 " slices and dried in oven
- 1 teaspoon vanilla
- 8 ounces white chocolate, melted
- 3 ounces heavy cream
- 2 tablespoons chocolate shavings (to garnish)
- Preheat oven to 275.
- (temperature is correct) Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
- Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.
- Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
- Pour this into white chocolate mixture and blend.
- Place the bread in the baking dish & pour half the cream mixture over the bread.
- Let it absorb for a few minutes & pour remaining cream mixture over the pudding.
- Cover with foil & bake for 1 hour.
- Remove foil & bake 15 minutes longer, or until top is golden.
- To make the sauce.
- In a double boiler, melt 8 oz white chocolate with the cream.
- Remove from the heat & stir until blended.
- To serve: Let the pudding cool to room temperature.
- (Can be served warm or chilled).
- Cut into serving pieces & spoon the warm sauce over the servings.
- Top with chocolate shavings.
This is one of the most requested dishes around the holidays at my house. I have even learned that you can heat the filling and topping in the microwave instead of wasting all that time over a stove with a double-boiler. Yes, it is a little on the expensive side to make, but it tops off the best of a Thanksgiving or Christmas Holiday meal. Thanks for submitting.....others will enjoy.
I have the recipe to this dessert that was actually handed to me at the Palace Cafe in NOLA upon request. The temperature is 350 on the paper they handed to me. I could not find my recipe. So I looked it up on here, and followed this one. The 275 did not seem right, but I figured it states the temperature is right. It's not . After an hour, not done, not set. I found mine, and raised it to 350. My recipe is double this one. And it states one hour at 350 covered with foil. Then remove foil, and another 30 or until browned. This size is more reasonable for a family dinner. but the temp needs to be corrected. Should have dug harder. I am sure mine will not be as good as it should be, this dessert is beyond good.
This made a pretty tasty end to dinner tonight. Made a half recipe to use up some egg yolks left from another recipe. Used some day old marked down French bread, so only real expense was the white chocolate chips. I also used whole milk instead of cream. I did kind of guess on the amount of chocolate since I don't have a scale and for the sauce, I just added a bit of milk to make it slightly runny. Would be good with some nuts sprinkled in to give it a textural difference. Also, next time, might cut bread thicker and cube it instead of whole slices.