| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New Orleans |
Puddings, Desserts |
8 |
Servings |
INGREDIENTS
|
|
PUDDING |
| 3 |
c |
Whipping cream |
| 10 |
oz |
White chocolate |
| 1 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 8 |
|
Egg yolks |
| 1 |
|
Loaf French bread, |
|
|
Sliced into 1/4 inch |
|
|
Pieces and dried in |
|
|
The oven |
| 2 |
tb |
Chocolate shavings |
|
|
For garnish |
|
|
SAUCE |
| 8 |
oz |
White chocolate |
| 3 |
oz |
Heavy cream |
INSTRUCTIONS
The Palace Cafe, located on New Orleans' Canal Street in the old Werlein's
Building, is the newest restaurant from the Brennan family, who also
operate some of the City's finest restaurants: Commander's Palace, Mr. B's
Bistro and Bacco. This dessert has become extremely popular, and has
practically become The Palace Cafe's signature dessert.
You will absolutely slay your guests if you make this. I've had dinner
guests describe this dessert as "orgasmic", and "the best dessert I've ever
had".
Heat the cream in a double boiler and add the white chocolate; when the
chocolate is melted, remove from heat.
In a double boiler, heat the milk, sugar, eggs and egg yolks until warm.
Blend the egg mixture into the cream and chocolate mixture.
Place the bread slices in a baking pan. Pour 1/2 of the mixture over the
bread and let settle for a while, making sure the bread soaks up all the
mixture. Top with the rest of the mixture. Cover with aluminum foil and
bake at 275 degrees for 1 hour. Remove the foil and bake for an additional
15 minutes until the top is golden brown.
For the sauce: Gently melt the white chocolate in a double boiler. Remove
from heat and mix in heavy cream. Spoon over bread pudding. Serves 8. Walt
MM
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 22:08:59 -0400
From: Walt Gray <waltgray@mnsinc.com>
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