Recipe of the Week


Prep Time: 2 Hours
Yields: 6–8 Servings

Bread pudding is considered the "apple pie" of South Louisiana. Because of our heavy French influence, crusty French bread is abundant. Our German population gave us a good supply of milk and eggs. The combination of these cultures and their ingredients gave us one of our premier desserts.

Ingredients for White Chocolate Bread Pudding:
9 ounces white chocolate
3 (10-inch) loaves French bread
4 eggs
6 egg yolks
4 cups heavy whipping cream
2 cups milk
1 cup sugar
1 tbsp vanilla
pinch nutmeg
pinch cinnamon

Method for White Chocolate Bread Pudding:
Slice French bread into ¼-inch thick round croutons and set aside. In a large mixing bowl, whisk together eggs and egg yolks. Set aside. In a large saucepan, combine cream, milk, sugar, vanilla, nutmeg and cinnamon. Bring mixture to a low simmer then add white chocolate, whisking constantly until chocolate is completely melted. Remove pot from heat and quickly stir in whisked eggs. Blend thoroughly to keep eggs from scrambling. In a 9" x 13" baking dish, arrange 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 soaked into bread, pour remaining cream over bread and press gently. Cover dish with foil and let soak a minimum of 4 hours prior to baking, adding more cream as necessary to moisten. Preheat oven to 325°F. Bake, uncovered, approximately 1½ hours or until bread has risen and top is golden brown. This bread pudding is best chilled in refrigerator overnight then cut into squares and heated in individual portions in microwave.

Ingredients for Whiskey Sauce:
1¼ cups water
½ cup firmly packed light brown sugar
¼ tsp nutmeg
¼ cup whiskey
1 tsp vanilla
1½ tbsps cornstarch
2 tbsps butter

Method for Whiskey Sauce:
In a small saucepan, combine water, sugar and nutmeg then bring to a boil over medium-high heat. In a small bowl, combine whiskey, vanilla and cornstarch then stir into sugar mixture in saucepan. Cook over medium-high heat 3–5 minutes or until thickened. Blend in butter until melted. To serve, spoon whiskey sauce over white chocolate bread pudding and enjoy.

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