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"Prospect.3: Notes…

Jan 25 - 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

17th Annual Martin…

Jan 25 - Mar 7, 2015
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Andrew Jackson: Hero…

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THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Jan 25 - Mar 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

BODY ELECTRIC Group…

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Inspired by Walt Whitman's "I Sing the Body Electric", this… more

House of Blues Gospel…

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Grammy award winning star Kirk Franklin is joining forces with the House of… more

King Cake Festival

Jan 25 - 25, 2015
Ochsner presents the second annual King Cake Festival - a celebration… more

Le Petit Theatre…

Jan 25 - 25, 2015
Broadway's first rock opera by Andrew Lloyd Webber and Tim Rice illuminates the… more

Marigny Opera House…

Jan 25 - 25, 2015
Program 2 of the Inaugural Season of the Marigny Opera House Dance Company will… more

Mark Steinmetz: South

Jan 25 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Ogden Museum Free Day!

Jan 25 - 25, 2015
Presented by The Helis Foundation. more

Prospect.3 - Basquiat…

Jan 25 - 25, 2015
Curated by Franklin Sirmans, the Artistic Director for P.3: Notes for Now,… more

Prospect.3 - Keith…

Jan 25 - 25, 2015
A selection of images from Calhoun and McCormick's extensive body of work on… more

Prospect.3 – Herbert…

Jan 25 - 25, 2015
Drawing upon the Ogden Museum's own collection in addition to a loan from his… more

Prospect.3 – Keith…

Jan 25 - 25, 2015
A selection of images from Calhoun and McCormick's extensive body of work on… more

Rock 'n' Roll New…

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Join the Rockingest Run with Carnival Fun! Party through a 10K, 1/2 marathon or… more

The Gasperi…

Jan 25 - Feb 22, 2015
Richard Gasperi opened Gasperi Gallery in the French Quarter in 1980.… more

The New Orleans…

Jan 25 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

Trinity Artist Series…

Jan 25 - 25, 2015
Join us for  Ivan Griffin, bass/baritone with Michael Borowitz, pianist.… more

Alliance Francaise

Jan 26 - 31, 2015
Learn French with the Alliance Française- now in METAIRIE! Our next… more

"Prospect.3: Notes…

Jan 25 - 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more
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Palace Cafe's White Chocolate Bread Pudding

White Chocolate Bread Pudding*

Family recipes are meant to be enjoyed by all. As a family company, it is our pleasure to share with you. Just promise us this: honor our tradition by continuing to pass this recipe along to your family and friends. Bon Appétit, and we hope to see you again soon at Palace Café.

-Dickie Brennan, Steve Pettus, and Lauren Brennan-Brower

* This and many other great Creole Recipes can be found in Palace Café: The Flavor of New Orleans Cookbook.

Ingredients:

• 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)

For White Chocolate Sauce:

• 8 oz. White Chocolate (broken into small pieces)
• ½ C Whipping Cream
• 1 oz. Dark Chocolate (grated for garnish)

To Prepare Bread Pudding: Preheat oven to 350 degrees. 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 275 degrees for 15 minutes or until warm. Place the pudding triangles on serving plates and top with the ganache. Garnish with dark chocolate shavings.

Serves 12

 

Palace Cafe's Bread Pudding