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“Awash with Color:…

Feb 11 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more

18th Annual Dr.…

Feb 11 - Mar 31, 2016
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After-Party ft. Glen…

Feb 11 - 11, 2016

Crescent City…

Feb 11 - 11, 2016
Enjoy Live Music! more

David Hansen's Garden…

Feb 11, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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Feb 11, 2016 - Jan 08, 2026
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Ogden After Hours…

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Feb 11 - 28, 2016
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Feb 11 - May 7, 2016
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Feb 11 - 13, 2016
The Rolling Stones are one of the most iconic bands of the last 50 years. Their… more

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The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Feb 11 - 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more

Tom Hook

Feb 11 - 25, 2016
TOM HOOK- SOLO at the Fountain Lounge in the Roosevelt Hotel more

After Party ft Johnny…

Feb 12 - 12, 2016

Amanda Ducorbier

Feb 12 - 27, 2016
AMANDA DUCORBIER - TRIO at the Fountain Lounge in the Roosevelt Hotel more

Antoine Diel at the…

Feb 12 - 26, 2016
ANTOINE DIEL - TRIO at the Fountain Lounge in the Roosevelt Hotel more

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Feb 12 - 12, 2016
Chris Brown returns to the Smoothie King Center on Feb. 12! for his Valentines… more

Food Truck…

Feb 12 - 13, 2016

“Awash with Color:…

Feb 11 - 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