White Chocolate Bread Pudding ►
Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white chocolate sauce.
- Bread Pudding
- Heavy (Whipping) Cream - 3 cups
- White Chocolate - 10 ounces, chopped
- Milk - 1 cup
- Sugar - 1⁄2 cup
- Eggs - 2
- Egg Yolks - 8
- French Bread - 1 loaf day-old, cut into 1⁄4-inch thick slices
- Chocolate Shaving - 2 tablespoons, for garnish
- White Chocolate Sauce
- White Chocolate - 8 ounces, chopped
- Heavy (Whipping) Cream - 1⁄3 cup
To make the bread pudding: Preheat the oven to 275 F. In a medium saucepan heat the cream but do not boil. Remove from the heat, add the white chocolate, and stir until melted and smooth. In a double boiler over barely simmering water beat the milk, sugar, eggs, and egg yolks together, and heat until warm. Blend the egg mixture into the cream and chocolate mixture.
Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown.
To make the white chocolate sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth.
To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides, and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings.