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Artist Spotlight…

Mar 30 - 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

Edgar Degas: The…

Mar 30 - May 24, 2015
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EN MAS’: Carnival and…

Mar 30 - Jun 7, 2015
Curated by Claire Tancons, Krista Thompson, EN MAS': Carnival and Performance… more

George Porter Jr. Trio

Mar 30 - 30, 2015
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Jim Roche: Cultural…

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Born in 1943, Jim Roche received a BA from Florida State University (1961)… more

M.S. Rau Antiques…

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Long established and leading art, antiques and jewelry specialist M.S. Rau… more

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Mar 30 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The New Orleans…

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Voices Not Forgotten…

Mar 30 - 31, 2015
Many of us have heard our elders talking about the great music and fancy dances… more

Kikuo Saito at…

Mar 31 - Apr 4, 2015
Octavia Art Gallery is pleased to present a selection of works from New York… more

Lydia's Purple Cloth…

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Maple Leaf Bar…

Mar 31 - 31, 2015
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Purchased Lives: New…

Mar 31 - Jul 18, 2015
The Historic New Orleans Collection's newest exhibition, "Purchased… more

Mark Steinmetz: South

Apr 1 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Opera on Tap

Apr 1 - 1, 2015
Now in its 8th season, Opera on Tap - New Orleans is attracting people from… more

Smoker's World…

Apr 1 - 1, 2015
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The Victory Belles…

Apr 1 - 1, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

YLC Wednesday at the…

Apr 1 - 1, 2015
The 12-week concert series takes place in downtown New Orleans at Lafayette… more

Exhibition Opening -…

Apr 2 - 2, 2015
Self-Taught, Outsider and Visionary Art will showcase works from the Ogden… more

Artist Spotlight…

Mar 30 - 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… 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