This dessert is the stuff of your most indulgent foodie dreams.
According to Dickie Brennan Jr., creator of the luscious dish and a scion of New Orleans’ most celebrated restaurant dynasty, this bread pudding is the most-requested recipe from the Palace Café on Canal Street.
- 3 cups heavy whipping cream
- 10 ounces chopped white chocolate
- 1 cup whole milk
- 1/2 cup sugar
- 2 whole eggs
- 8 egg yolks
- 1 loaf day-old French bread, cut into 1/4-inch thick slices
- 2 tablespoons dark chocolate shavings for garnish
For the white chocolate sauce:
- 8 ounces white chocolate, chopped
- 1/3 cup heavy whipping cream
Make the bread pudding: Preheat the oven to 300 degrees F. Lightly butter a 7-inch x 11-inch baking pan.
In a medium saucepan, heat the cream but do not let it boil. Remove from 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 the buttered baking pan. Pour half of the cream and chocolate mixture over the bread. Let sit for 10 minutes, then pour in the rest of the mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 1 hour. Remove foil and continue baking 15 minutes or until golden brown.
Make the white chocolate sauce: In a double boiler over barely simmering water, melt the white 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. To use, 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 dark 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 sauce and chocolate shavings.
Recipe courtesy of the Palace Café, New Orleans