White Chocolate Bread Pudding Tray
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Some restrictions applyThe Palace Café’s signature White Chocolate Bread Pudding has been on the menu since its doors opened in 1991! This signature dessert starts with Leidenheimer French bread that’s soaked in a rich and creamy white chocolate custard. Once baked, it’s topped with white chocolate ganache. It’s moist and decadent, and with one bite you’ll understand why it’s such a hit!
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal’s Manale. Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city’s dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
This package serves 8-10 people and includes
- 1 tray Bread Pudding (approx. 4.1 lbs.)
- White Chocolate Ganache Sauce (17 oz.)
- Choose to add a cookbook!
Add Ons Include
- Palace Cafe Cookbook: The Flavor of New Orleans – Dickie Brennan presents “The Palace Café Cookbook: The Flavor of New Orleans,” featuring over 100 Creole recipes from his iconic French Quarter restaurant. The book includes classic dishes like Shrimp Tchefuncte and White Chocolate Bread Pudding, along with chef tips, anecdotes, and stunning photography. It’s a culinary journey celebrating New Orleans’ rich gastronomic traditions and perfect for fans of Creole cuisine.
- Bread pudding ships frozen with ice packs, may thaw in transit.
- Upon arrival, remove bread pudding bag of sauce from packaging and place in the refrigerator or freezer.
- May be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months.
To Serve
Bread Pudding
- Thaw overnight in refrigerator.
- Preheat oven to 325° F.
- Remove plastic and place pan on a baking sheet. Bake, uncovered, at 325° F for 30-35 minutes or until the custard is just barely set in the middle and the edges are golden brown.
White Chocolate Ganache Sauce
- Pour into a saucepan and warm gently stirring frequently. Or pour into a microwave safe bowl and warm for 15 seconds, stir to distribute heat and warm for another 15-20 seconds or until warmed through.
- Pour over bread pudding and enjoy!
- Bread Pudding – Whole Milk, Cream, 35% White Chocolate, Eggs, Sugared Egg Yolks, Leidenheimer Bread (Enriched Flour, Water, Yeast, Soybean Oil, Salt, Sugar, Wheat Gluten Calcium Propionate)
- White Chocolate Sauce – White Chocolate, Cream
New Orleans Classics From the Legendary Restaurateur
New Orleans Classics From the Legendary Restaurateur
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan leads Dickie Brennan & Co., which operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal's Manale, the birthplace of BBQ shrimp.
Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city's dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
