Palace Cafe White Chocolate Bread Pudding

Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white-chocolate sauce.


Bread Pudding

  • 3 cups heavy (whipping) cream
  • 10 ounces white chocolate, chopped
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 2 eggs
  • 8 egg yolks
  • 1 loaf day-old French bread, cut into -inch-thick slices
  • 2 tablespoons chocolate shaving for garnish

White Chocolate Sauce

  • 8 ounces white chocolate, chopped
  • 1/3 cup heavy (whipping) cream


  1. Bread Pudding: Heat the oven to 275 degrees F.
  2. In a medium saucepan heat, but do not boil, the cream. Remove from the heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water beat together the milk, sugar, eggs and egg yolks, and heat until warm. Blend the egg mixture into the cream and chocolate mixture.
  3. Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown.
  4. White Chocolate Sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth.
  5. To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings.

Serves 8 to 10

Posted by Recipethyme at Recipe Goldmine 8/19/2001 12:28 am.

Source: Chef Dick Brennan Jr., Palace Cafe - New Orleans, Louisiana -

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