• Tommy Centola

White Chocolate Bread Pudding with White Chocolate Sauce

Updated: Dec 16, 2019

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!!!

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