Bread pudding is very popular in New Orleans restaurants. White
Chocolate bread pudding was first seen at Palace Café, on Canal Street
in New Orleans. My version is based on theirs. The main difference is
the bread. Most bread puddings are made with day old French bread.
I wanted something flakier. So in this recipe, I use croissants.
3 cups Heavy Cream
10 ounces White Chocolate Chips
1 cup Milk
1/2 cup Sugar
2 Eggs
8 Egg Yolks
6 large Croissants
White Chocolate sauce (See below)
Preheat oven to 275 degrees. In a medium saucepan over medium
heat, heat the cream but do not boil. Remove from heat, add the white
chocolate, and stir until melted and smooth. In a double boiler over
barely simmering water, beat the milk, sugar, eggs, and egg yolks
together, and heat until warm. Blend the egg mixture into the chocolate
mixture. Place the croissants into a 9×13-inch baking dish. Pour ½ of
the chocolate mixture over the croissants. Let sit for 30 minutes, and
then pour in the rest of the chocolate mixture. Cover with foil and
bake for 1 hour. Remove the foil and bake for 15 minutes or until
golden brown. Top with White Chocolate sauce.
White Chocolate Sauce
8 ounces White Chocolate Chips
1/3 cup Heavy Cream
In a double boiler, over barely simmering water, melt chocolate
until smooth. Remove from heat and mix in the heavy cream. Keep
warm. To store, let cool slightly and store in an airtight container in the
refrigerator. To reheat, in a double boiler, melt over barely simmering
water and stir until smooth.
Enjoy!!!
