Supper clubs have been cropping up all over the U.S. – gatherings of folks who enjoy good food and good fellowship.
And in fact, our own special group met last weekend at a charming pre-Civil-War home in Newport, where we celebrated a Mardi Gras theme with colored beads, flowers, Hurricane cocktails, and jambalaya.
And for dessert - you knew I was getting to this – a rich and wonderful bread pudding that was made even more delightful by a topping of melted white chocolate mixed with cream. This pudding is the original creation of Chef John D. Folse, who notes that bread pudding is considered the “apple pie” of South Louisiana. He attributes the French influence with its crusty French bread, and the German population who gave a good supply of milk and eggs, to providing one of the area’s premier desserts.
So here’s a toast to Mardi Gras, and to fine food, but most of all to our extra special supper club friends!
WHITE CHOCOLATE BREAD PUDDING
3 (10-inch) loaves French bread
4 eggs
6 egg yolks
4 cups heavy whipping cream
1 cup milk
1 cup sugar
9 ounces white chocolate
Slice French bread into 1/2-inch thick round croutons and set aside. In large mixing bowl, whisk together eggs and egg yolks. Set aside. In large saucepan, combine cream, milk and sugar. Bring mixture to a low simmer then add white chocolate. Whisk until chocolate is completely melted. Remove pot from heat, and quickly stir in whisked eggs. Blend thoroughly to keep eggs from scrambling. In 9" x 13" baking dish, place bread slices in 2–3 layers. Pour half of cream mixture over bread. Press bread gently, allowing cream mixture to be absorbed evenly into bread. Once most of mixture has been soaked up, pour remaining cream over bread and press gently. Cover dish with foil and let soak a minimum of 5 hours prior to baking. Preheat oven to 300°F. Bake covered approximately 1 hour. Remove foil and bake 45 additional minutes or until top is golden brown. This bread pudding is best chilled in refrigerator overnight, then cut into squares and heated in individual portions in microwave. If desired, create a white chocolate sauce for topping bread pudding by combining 8 ounces melted white chocolate and 3 ounces heavy whipping cream. This may be done in a double boiler or microwave.
And in fact, our own special group met last weekend at a charming pre-Civil-War home in Newport, where we celebrated a Mardi Gras theme with colored beads, flowers, Hurricane cocktails, and jambalaya.
And for dessert - you knew I was getting to this – a rich and wonderful bread pudding that was made even more delightful by a topping of melted white chocolate mixed with cream. This pudding is the original creation of Chef John D. Folse, who notes that bread pudding is considered the “apple pie” of South Louisiana. He attributes the French influence with its crusty French bread, and the German population who gave a good supply of milk and eggs, to providing one of the area’s premier desserts.
So here’s a toast to Mardi Gras, and to fine food, but most of all to our extra special supper club friends!
WHITE CHOCOLATE BREAD PUDDING
3 (10-inch) loaves French bread
4 eggs
6 egg yolks
4 cups heavy whipping cream
1 cup milk
1 cup sugar
9 ounces white chocolate
Slice French bread into 1/2-inch thick round croutons and set aside. In large mixing bowl, whisk together eggs and egg yolks. Set aside. In large saucepan, combine cream, milk and sugar. Bring mixture to a low simmer then add white chocolate. Whisk until chocolate is completely melted. Remove pot from heat, and quickly stir in whisked eggs. Blend thoroughly to keep eggs from scrambling. In 9" x 13" baking dish, place bread slices in 2–3 layers. Pour half of cream mixture over bread. Press bread gently, allowing cream mixture to be absorbed evenly into bread. Once most of mixture has been soaked up, pour remaining cream over bread and press gently. Cover dish with foil and let soak a minimum of 5 hours prior to baking. Preheat oven to 300°F. Bake covered approximately 1 hour. Remove foil and bake 45 additional minutes or until top is golden brown. This bread pudding is best chilled in refrigerator overnight, then cut into squares and heated in individual portions in microwave. If desired, create a white chocolate sauce for topping bread pudding by combining 8 ounces melted white chocolate and 3 ounces heavy whipping cream. This may be done in a double boiler or microwave.
(Recipe from the kitchen of Chef John D. Folse, CEC, AAC)
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2 comments:
This sounds like a fantastic idea. I love visitng your site, such great inspiration!
Thanks Donna. You and I have a lot in common - hoard cookbooks, can't wait to start the veggie garden, and like to work out, just to name a few. Pls visit again soon!
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