Mardi Gras bread pudding is festive dessert

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.

(Recipe from the kitchen of Chef John D. Folse, CEC, AAC)

Slow cooker white chocolate bread pudding is hot in the heat

We ushered in Hurricane Hanna here the other day, fortunately with just a small ‘poof’ of wind and a steamy, warm day. But it was perfect weather for trying out a bread pudding in the slow cooker - not adding any more heat to the house. This pudding came all the way from Arizona, sent by my Internet buddy, Marlene Shillington. She thought this dish, with its white chocolate, colorful dried fruit such as cranberries or cherries, and brandy, would make a wonderful holiday dessert. But no way were we going to wait that long to try this sweet delicacy.

Marlene found the recipe on Sunday Dinner Club, a group on the Web devoted to good food and recipes. And, while she was contemplating making it with a quick bread, such as a cranberry/banana or cinnamon bread, I decided to just go with the recipe as is – my freezer is bulging with leftover Italian bread that screams “Lemme outa here,” each time I open the door.

It was a snap to put together and, unlike some slow cooker bread puddings, which take many hours to cook, this one was ready in just under two hours. I plumped the dried cherries in brandy, then added them to the first layer of bread – I didn’t bother to drain them - why waste a good thing? I served the pudding topped with additional chopped white chocolate, some dried cherries on the side, and whipped cream. It was very fine for breakfast as well.

SLOW COOKER WHITE CHOCOLATE BREAD PUDDING

1/3 cup dried cherries or dried cranberries

3 tablespoon brandy or bourbon

1 (3-ounce) bar white chocolate (a high-quality brand, such as Tobler or Lindt)

2 tablespoons butter

6 cups stale French bread cubes

4 eggs

1/3 cup sugar

1 cup half-and-half

1 teaspoon vanilla extract

Soak cherries or cranberries in brandy (or juice) for at least one hour, until plumped. Coarsely chop the chocolate bar. Meanwhile, bring all remaining ingredients to room temperature. Generously butter crockery insert of a 3-1/2-quart slow cooker. Cover bottom with half of bread cubes; then scatter with half of drained cherries and chopped chocolate. Layer on remaining bread cubes, and top with rest of cherries and chocolate. Whisk eggs and sugar until smooth; then whisk in half-and-half and vanilla until well-blended. Carefully pour over bread mixture, gently pressing down on bread to moisten all cubes. Cook on high for 1-3/4 hours, without lifting lid, until set and puffed. Serve warm or at room temperature. Makes 6 servings.
(Recipe from Sunday Dinner Club on Yahoo groups on the Web.)

Portia's note: I didn't bring the ingredients to room temp, as suggested in this recipe. It came out fine.

White chocolate bread pudding New Orleans style is a Palace Cafe tradition

What better way to wind up this holiday weekend than with one incredible bread pudding! And it’s from a place where bread pudding reigns supreme – New Orleans. This family specialty, definitely not your ‘usual’ offering, is a featured dessert at the acclaimed Palace Café, located on historic Canal Street. The Brennan family shares their recipe for White Chocolate Bread Pudding in their cookbook, Palace Café: The Flavor of New Orleans.

We thank Pepe, who gets to enjoy New Orleans cuisine every day in that “kingdom of great food,” for alerting us to this outstanding recipe.

As for calories? Don’t even think about it!

WHITE CHOCOLATE BREAD PUDDING
(from Palace Café: The Flavor of New Orleans)
12 Servings

6 cups whipping cream
2 cups milk
1 cup sugar
20 ounces white chocolate (broken into small pieces)
4 each whole eggs
15 each egg yolks
24-inch loaf French bread (use stale bread)
For White Chocolate Sauce:
8 ounces white chocolate (broken into small pieces)
1/2 cup whipping cream
1 ounce dark chocolate (grated for garnish)

To Prepare Bread Pudding: Preheat oven to 350 degrees. In a large saucepan, heat the whipping cream, milk, and sugar over medium heat. When hot, take off the heat and add the white chocolate pieces; stir until melted. Combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. Place the stale sliced bread in the pan. Pour 1/2 the bread pudding mix over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix. Cover the pan with aluminum foil and continue to bake for 1/2 hour until it is set and golden brown.
To Prepare Sauce: Bring the cream to a boil in a small sauce pan. Take off the heat and add white chocolate; stir until smooth and completely melted. Spoon over bread pudding.
To Serve: Serve the bread pudding warm, spooned right out of the pan with the sauce and chocolate sprinkles on top.