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2015 Battle of the…

Nov 27 - 27, 2015
The Bayou Classic is more than a football game. This annual event is one of the… more

America, Illustrated:…

Nov 27, 2015 - Jan 05, 2016
New Orleans based M.S. Rau Antiques will pay tribute to The Saturday Evening… more

Celebration in the…

Nov 27, 2015 - Jan 03, 2016
City Park's annual holiday lighting exhibit and festival returns with one of… more

David Hansen's Garden…

Nov 27, 2015
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Fats Domino & Dave…

Nov 27 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more


Nov 27 - 27, 2015
Swipe Right and come and play in the Lounge at Foundation Room. DJ Raj Smoove… more

Florida Room: Jessica…

Nov 27 - 29, 2015
The Foundation Gallery is excited to present Florida Room by Jessica Bizer … more

Friday Nights at NOMA

Nov 27 - 27, 2015
Every Friday evening, come to the museum for activities and entertainment from… more

Jasper Johns:…

Nov 27, 2015 - Jan 31, 2016
Prints from the Donna Perret Rosen and Benjamin M. Rosen Collection: Jasper… more

Newcomb Art Museum of…

Nov 27, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Patriot, Planter,…

Nov 27, 2015 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

Sixty Minute Sip Down

Nov 27 - 27, 2015
Who says it has to end early? We are extending this New Orleans Friday… more

The Historic New…

Nov 27, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Photography of…

Nov 27, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Nov 27, 2015 - Feb 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more


Nov 27, 2015 - Jan 10, 2016
This exhibition features work by the Japanese artist Bidou Yamaquchi. Trained… more

Visions of US:…

Nov 27, 2015 - Jan 24, 2016
Visions of US explores evolving ideas about American cultural identity from the… more

Art on the Spot

Nov 28 - 28, 2015

Ashe Cultural Arts…

Nov 28 - Dec 31, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Bayou Classic

Nov 28 - 28, 2015
The 42nd Annual Bayou Classic will take place in the Dome on Saturday, November… more

2015 Battle of the…

Nov 27 - 27, 2015
The Bayou Classic is more than a football game. This annual event is one of the… 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.


• 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