|View single post by Doc C|
|Posted: Mon Jan 28th, 2008 09:47 pm||
Here's my bread pudding, actually from The Palace Cafe in New Orleans. One bit of advice is to use day old Italian bread rather than French which sucks up too much of the liquid prior to baking and makes the end product too dry. (don't agree with the recipe in that all the bread should absorb all the mixture). haven't used a whiskey or rum sauce for the white chocolate bread pudding but will have to give a try. For the rum or whiskey sauces thers's a lot out there, foodtv.com is where I got mine. Let me know how it turns out. Enjoy.
3 cups whipping cream
10 ounces white chocolate
1 cup milk
1/2 cup sugar
8 egg yolks
1 loaf French bread, sliced into 1/4 inch pieces and dried in the oven
2 tablespoons chocolate shavings for garnish
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