During a week long trip to New Orleans, my co-workers and I scanned the city for the best dinner fare. As I reviewed the menus posted outside of the establishments, I looked for unique twists on bread pudding, a town specialty. I must have tried at least 3 different types that week and all were delicious.
The Village Café, a former Atlanta restaurant apparently had a noteworthy bread pudding of its own that was topped with White Chocolate Ganache. I gave the recipe a try and used croissants instead of French bread for an extra buttery taste. I also halved the recipe so that it would fit into an 8×8 glass baking dish.
If you are a fan of bread pudding and white chocolate then give this recipe a try. Next time, I think I’ll add peaches for even more Atlanta flair.
- 9 large eggs, lightly beaten
- 2 quarts half-and-half
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup white chocolate ganache (see below)
- 1 (1-pound) loaf day-old french bread, cut into 1-inch-thick slices (I used croissants, yummm!)
- Toasted pecans, optional
White Chocolate Ganache
- Makes about 3 cups
- Preparation time: 2 minutes
- Cooking time: 5 minutes
- 1 3/4 cups heavy whipping cream
- 12 ounces white chocolate, chopped (I used white chocolate chips).
Get nutritional information and instructions on how to make the Village Café’s White Chocolate Bread Puddingon eveningedge.com.