New Orleans White Chocolate Bread Pudding

Bread Pudding has been around for centuries as is both a great way to use up day-old bread and an inexpensive way to create an extremely tasty desert. Over time, this simple dish has become more complex and refined. In New Orleans, Creole chefs added their talents to create a sophisticated bread pudding bathed in white chocolate and contrasted by a raspberry coulis sauce. Chef Todd English took it even further for his Boston restaurant Figs by replacing the traditional day-old French bread or croissants with Challah bread. This recipe is influenced by this delicious approach.

American white chocolate bread pudding

White Chocolate Bread Pudding

Simple bread pudding is taken to a whole new level with the use of challah bread, white chocolate, and raspberry coulis.
5 from 1 vote
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Course: Brunch, Dessert
Cuisine: American Deep South, New Orleans, North American
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Resting: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Author: My Hungry Traveler

Equipment

  • Square 8-inch baking pan
  • Roasting pan with sides, slightly larger than baking pan
  • Small bowl
  • large saucepan
  • Whisk
  • Wire mesh strainer

Ingredients

Bread Pudding

  • 7 large Egg yolks
  • 2 large Egg
  • 3 cups Heavy cream
  • 1 cup Whole milk
  • ½ cup Sugar
  • 10 oz White chocolate, chopped
  • 2 tsp Vanilla extract
  • 1 loaf Challah bread

Raspberry Coulis Sauce

  • 10 oz Bag frozen raspberries
  • ¼ cup Sugar
  • ¼ cup Water
  • 2 tsp Cornstarch
  • 2 tsp Fresh lemon juice

Instructions

Bread Pudding

  • Prep – Preheat oven to 350°F (175°F). Grease baking pan. Cut bread into ½-inch cubes, discarding some of the crust.
  • Make Egg Mixture – Whisk egg yolks and eggs together in a small bowl. In a large saucepan, combine cream, milk, and sugar. Cook over medium heat until bubbles begin to show-up around the sides. Careful not to let it boil. Stir in the white chocoilate and then gradually whisk in the egg mixture in a slow stream. Remove from heat and add vanilla extract.
  • Assemble and Bake – Put bread cubes in the greased baking pan annd pour egg mixture over. Press down on the bread to ensure egg mixture falls through the cracks. Rest for 15 minutes. Fill roasting pan about halfway up the sides with very hot water. Place baking pan into the roating pan with water and tranhfer to the oven. Bake until firm, about 1 hour and 15 minutes. Add hot water to roasting pan to keep water at the half way point up the sides. Serve warm with raspberry coulis sauce.

Raspberry Coulis Sauce

  • Cook – In a small bowl, mix together cornstarch and water to make a slurry. Combine slurry with defrosted raspberries and sugar in a saucepan over medium heat. Stir until it begins to boil and thicken. Remove from heat.
    Strain – Place a fine mesh strainer over a bowl and pour raspberry sauce into the strainer, pressing down to seperate the seeds from the liquid. Squeeze lemon juice into strained liquid, stir. Serve next-to or over bread pudding.

Nutrition

Calories: 837kcal | Carbohydrates: 76g | Protein: 15g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 348mg | Sodium: 309mg | Potassium: 387mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1785IU | Vitamin C: 10mg | Calcium: 255mg | Iron: 3mg

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