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14th Annual Saints…

Mar 24 - 26, 2017
Join us for the 14th annual Saints and Sinners Literary Festival. The festival… more

40th Annual Julia…

Mar 24 - 24, 2017
The Preservation Resource Center’s annual Julia Jump turns 40 this year!… more

9th Annual New…

Mar 24 - 24, 2017
Calling all small-business owners, startups, mom-and-pop shops, entrepreneurs… more

Bach Around the Clock

Mar 24 - 25, 2017
Come join us for the Annual Bach Around the Clock. There will be over two… more

Cecilia Vicuña: About…

Mar 24 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Clarence John…

Mar 24 - 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Mar 24, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Dividing the Estate

Mar 24 - Apr 15, 2017
The third regional premiere of our season is the winner of the Outer Critics… more

Exhibition to feature…

Mar 24 - 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Happier Hour Wine…

Mar 24 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

JazzCon.Tech

Mar 24 - 24, 2017
MUSIC. FOOD. CODE. Web Dev Conference JazzCon.Tech March 2017, New Orleans. … more

Jefferson Chamber…

Mar 24 - 24, 2017
Join us on March 24, 2017 at The New Orleans Saints, Indoor, 100-yard training… more

Kermit Ruffins Concert

Mar 24 - 24, 2017
This concert follows The Big Idea Pitch competition during New Orleans… more

New Orleans Bourbon…

Mar 24 - 26, 2017
Laissez les bon temps rouler. Let the good times roll. The motto of a city that… more

New Orleans…

Mar 24 - 26, 2017
Come join us in a spring celebration featuring sugar blowing demonstrations and… more

New Orleans Museum of…

Mar 24 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Mar 24 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

NOLA Pyrate Week

Mar 24 - 24, 2017
NOLA Pyrate Week is 10 days of swashbuckling, art, music, food, events and… more

Senga Nengudi:…

Mar 24 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Stoned vs Drunk vs…

Mar 24, 2017 - Jul 24, 2026
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

14th Annual Saints…

Mar 24 - 26, 2017
Join us for the 14th annual Saints and Sinners Literary Festival. The festival… 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