PALACE CAFE WHITE CHOCOLATE BREAD PUDDING Posted by Recipethyme at recipegoldmine.com 8/19/2001 12:28 am Source: Chef Dick Brennan Jr., Palace Cafe - New Orleans, LA - http://dsc.discovery.com Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white-chocolate sauce. Serves 8 to 10 Bread Pudding 3 cups heavy (whipping) cream 10 ounces white chocolate, chopped 1 cup milk 1/2 cup granulated sugar 2 eggs 8 egg yolks 1 loaf day-old French bread, cut into 1/4-inch-thick slices 2 tablespoons chocolate shaving for garnish White Chocolate Sauce 8 ounces white chocolate, chopped 1/3 cup heavy (whipping) cream To make the bread pudding: Preheat the oven to 275 degrees F. In a medium saucepan heat, but do not boil, the cream. Remove from the heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water beat together the milk, sugar, eggs and egg yolks, and heat until warm. Blend the egg mixture into the cream and chocolate mixture. Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown. To make the White Chocolate Sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth. To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings.

You really need to test something from the super white slab you're considering. I have super white counters, and I don't regret them at all, BUT mine take a few minutes to etch. I'm not sure exactly how long, but I can juice limes or lemons and wipe up the splashes when done without etches. Tomato sauce can dry on my counter and not leave an etch mark. Because of this delayed etching, I don't worry about it too much, but I do try to wipe up splashes from citrus or vinegars promptly. I don't (two years later) have any etches from water (no water rings, or splash marks by the sinks). I do have some random etches from other things. A stainless/exposed copper core pan that was left draining upside down on the counter left a faint etched circle--I think that the copper reacts slightly with water to form a mild acid. After it sat there for a couple of hours to dry, etch mark. You will get random marks like that from things that you don't even realize you should protect from. Most of them are not noticeable to me or to others; in fact, when I try to point them out to someone, I can almost never get them to see the etches. I think how quickly it etches varies from slab to slab; I get the sense that Beekeeper's etch much more quickly than mine. Another issue that gets overlooked a lot is the propensity for scratches. My super white is covered with THOUSANDS of tiny scratches. You don't notice them unless you look for them, but they completely cover my counters. I also have a couple of spots where bottles were clunked down on the counter too roughly--that leaves tiny little white spots. But, I love my counters. Everyone who comes in comments on how beautiful they are. They are the prettiest counters I can imagine in my kitchen, and I do not regret them one little bit. I am a kind of neurotic person and prefer everything just so, but the etches, scratches, and bruises (white spots) don't bother me because they're just not noticeable day to day. We live in our kitchen, cook daily, and really use it. We've learned to make some accommodations--we wipe up acidic spills promptly and when cutting citrus, we use a cutting board that's large enough to keep a puddle of juice from pooling up around and under it. We no longer let that copper-core pan drain dry on the counter (but all of our others do). We don't pull rough-bottomed ceramics across the counters. We try to not clunk heavy things down. We live in our kitchen, and our accommodations are reasonable for us. If I had Bee's stone that etches with water (!), it would drive me crazy. But mine, I love.

Bee Super kitchen!! I am new to this forum and just picked up the magazine with your other fab kitchen! Lady you are a rock star! I am in PA too and am considering the cabinet maker you had do your kitchen. Would you use them again? But who is your stone supplier/fabricator. My local yard has a similar stone in ""Vermont"" something and we are also considering soapstone from Bucks County Soapstone but are really torn because our current granite is SO maintainance free. But I need a soft white/grey stone. I would pay to come see your kitchen and feel that stone!! hint hint

Thanks Breezy - that is so weird - that pic is still upside down to me! but the second one not. huh. Im so sorry to you have such a long wait - my gosh! i feel like this has been forever and i know 4 months is nothing to some of you. We've been living in the gutted house - like idiots i guess, lol I will post a pic of the seeded glass asap. That iPad take the crappiest pics ever! is there a setting or something to increase the resolution? The Photobucket apps is great though - thanks to Slush for rec'ing that. They worked all day today but there's not too much difference - more little stuff going on. Then they are doing the banquette/ window seat next to the kit, THEN re-painting it all. (like one last coat of spray) I'll have a new pic tomorrow! oh - btw, we are in Los Angeles - or just on the edge near Malibu