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“Awash with Color:…

Apr 29 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more

11th Annual Backbeat…

Apr 29 - 29, 2016
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Apr 29 - 29, 2016
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Backbeat Jazzfest…

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City Park Presents -…

Apr 29 - May 1, 2016
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David Hansen's Garden…

Apr 29, 2016
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DISNEY ON ICE…

Apr 29 - May 1, 2016
The celebration of the century comes alive in Disney On Ice celebrates 100… more

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Irivin Mayfield Jazz…

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Irvin Mayfield Jazz…

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New Orleans Jazz &…

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Saenger Theatre…

Apr 29 - 30, 2016
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Apr 29 - May 7, 2016
In commemoration of the 100th anniversary of World War I, The Historic New… more

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Apr 29 - 29, 2016
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The New Mastersounds…

Apr 29 - 30, 2016
The New Mastersounds + Special Guests return to NOLA for two LATE NIGHT shows.… more

THIRD MAN RECORDS…

Apr 29 - 29, 2016
With Viva L'American Death Ray, Buck Biloxi and the Fucks, The Planchettes,… more

“Awash with Color:…

Apr 29 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… 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