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White Chocolate Bread Pudding
Makes 12 Servings
*6 cups heavy whipping cream
*2 cups milk
*1 cup sugar
*20 oz. white chocolate, broken into small pieces
*4 eggs
*15 egg yolks
*1 (24-inch) loaf stale French bread or fresh French bread that has been sliced and dried in a 275-degree oven
*1/2 cup heavy whipping cream
*8 oz. white chocolate, broken into small pieces
*1 oz. dark chocolate, shaved or grated
1FOR THE PUDDING, combine the whipping cream, milk and sugar in a large heavy saucepot and mix well. Bring to a boil then remove from the heat. Add the white chocolate pieces and let stand for several minutes or until the chocolate melts; stir until smooth.
2Whisk the eggs and egg yolks in a large mixing bowl. Whisk in the warm chocolate mixture in a slow steady stream; scrape the saucepot with a rubber spatula to remove all the chocolate.
3Preheat the oven to 350 degrees. Cut the French bread into thin slices and place in a 9X12-inch metal baking pan. Pour half the chocolate mixture over the bread and let stand for about 5 minutes. Press the bread into the chocolate mixture with a rubber spatula or fingers to saturate well. Pour the remaining chocolate mixture over the bread and stir to mix well.
4Cover the pan with 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.
5FOR THE GANACHE, bring the whipping cream to a boil in a small saucepan. Remove from the heat and add the white chocolate pieces. Let stand until the chocolate melts and stir until smooth.
6Loosen 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 triangles on a baking sheet and reheat at 275 degrees for 15 minutes or until warm.
7To serve, place the pudding triangles on serving plates and top with the ganache. Garnish with dark chocolate shavings.
  • White Chocolate Bread Pudding is a signature dish requested for many of the special menus that we serve around the country. It can be spooned right out of the pan while it's still warm to serve, as well as prepared in advance and reheated as we've done in this recipe.

Dickie Brennan, Palace Cafe, New Orleans, LA