Two Crabbes and a Cook: Dessert

This will be my first post in the “Two Crabbes and a Cook” dinner and dessert series.  For those interested, I date a Crabbe and his brother lives with me.  And we all happen to really like to cook. And well, my last name is Cook. Fun huh?

Over the past year or so, I have developed a slight obsession with bread pudding.  I think it started a little before my trip to New Orleans for New Years Eve last year.  Wes had taken a cooking class and made chocolate bread pudding for dessert. He happily shared it with me. Then, my mom made some delicious bread pudding over Christmas, no chocolate, but still very tasty.  I definitely ate my fair share of it in New Orleans, but haven’t had much of it since about two weeks ago.

When Wes and I were in Houston a couple weekends ago, we went to a really yummy bakery for lunch with his family.  The name has somehow disappeared from my memory, but the desserts were very noteworthy. My lunch was decent, but it is definitely the desserts I remember, specifically the white chocolate bread pudding. At one point, Wes’ dad said “this could be the best dessert I have ever had.”  Let it be known that his statement has resonated in my mind ever since.

I make desserts. I usually make very yummy desserts. Yes, there are the occasional not so tasty treats, but typically my baking is what I get the most compliments on.  After hearing Wes’ dad say that, my mission was clear. I absolutely had to recreate the white chocolate bread pudding we ate that day.  When Michael, Wes and I decided to do a big dinner on Friday night, I knew that this would be the perfect time to give the white chocolate pudding a try.

I messaged Wes to not make plans for the evening after we had eaten dinner since I was pretty sure my dessert was going to put us both into a food coma. And it did.

It was amazing. Moist and decadent, with a slight hint of rum, this white chocolate bread pudding is off the charts.  After my marathon, I plan on consuming at least half of one.  Please note that this pudding is not one to have on hand every week. It probably is something that should only grace your kitchen once or twice a year for health purposes. But if you want to make your boyfriend, family, and friends swoon, give this recipe a try. 


White Chocolate Bread Pudding
Based off of the Palace Cafe Restaurant’s recipe

3/4 Loaf french bread
2 1/2 Cups whipping cream
2 Cups whole milk
1/2 cup sugar
3 Whole eggs
6 Egg yolks
1 Bag Ghiradelli white chocolate chips

For the sauce:

Based off of this recipe

1/10 white chocolate chips reserved from pudding recipe
2 tbsp butter
1 tbsp cornstarch
1/2 cup sugar
1 cup whole milk
2 1/2 tbsp white rum
Dash of vanilla

First things first, you can choose to toast your bread squares (which I did). If you don’t have time for this or aren’t patient, you can skip this step. If toasting, chop bread into squares and put into a 275 degree oven for about 10 to 12 minutes. Mine took around 12 minutes to finally brown up a little bit.

Once done toasting, increase oven temp to 350 degrees. Add the bread squares into a baking pan. I used an 8 x 8 buttered baking dish.

In a sauce pan, mix whipping cream, milk, and sugar together until the sugar is completely dissolved. When the sugar is dissolved, turn off your heat and add in 9/10’s of the bag of white chocolate. You will reserve the last portion for the white chocolate rum sauce. Stir this together until the chocolate is pretty much completely melted.

In a separate bowl, whisk together the eggs and egg yolks. Once whisked, slowly pour in the warm chocolate mixture. You do not want to cook the eggs, so pour it in slowly. Whisk this mixture together.

Pour about half of the liquid mixture over the bread squares. Allow to sit and absorb for about ten minutes. Then add the rest of the liquid. Cover with foil and bake for 35 minutes. After 35 minutes, remove the foil and bake for an additional 10 to 15 minutes.

While you are waiting for the uncovered dish to bake for the last ten minutes, make your rum sauce. Here’s how:

Melt butter in a sauce pan. Whisk in sugar and cornstarch. Once sugar is dissolved, pour in milk and stir until mixture comes to a boil. Turn heat down to a simmer, stirring occasionally, until the mixture has begun to thicken. At this point, remove from heat, stir in rum and vanilla. Pour in the remaining white chocolate chips. Allow chips to melt, then ladle sauce over top the warm bread pudding.

I can’t begin to explain the yumminess of this dessert. If you really want to treat yourself and your family, please make this. It is so delicious.

After eating about half of it with Wes on Friday night, I took it over to their apartment on Saturday. I let a big group of friends have at it.  Everyone raved. Now the true test will be making one for Wes’ dad to see if it beats the one we had at the restaurant. It better!!

7 Replies to “Two Crabbes and a Cook: Dessert”

  1. Hi there! What a surprise to stumble upon your post! I live in Houston, and yesterday had the BEST white chocolate bread pudding from Ruggle’s Cafe. Does that happen to be the name of the bakery where you had eaten it? If so, would you mind telling me how similar the texture of bread pudding from your recipe is to one at Ruggles? Thanks so much for your help! 🙂

  2. Yes, it was Ruggles! In my memory, the Ruggles bread pudding was extremely creamy and just delicious. I would say that this recipe is very similar. I cut back a little on the cream, and it still turned out so delicious. Let me know if you try making it. I loved this recipe!

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