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.
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.
Certainly rich and tasty, but I agree with the reviewer who judged it "too eggy". Not trusting my own less-than-wowed reaction, I took several squares of this to my nail/hair salon for the 5 women there to sample and "review". They ate it up, and loved it, but what made me decide it's hardly worth the effort and expense was my manicurist's comment: "Mmm! But honestly? It tastes a LOT like warm Jell-O pudding from a box. Or banana pudding without the bananas." My faint-praise three stars, therefore. For the cost and calories (aaaagh!) it should have been a LOT more "wow"...