Prep Time: 2½ Hours
Yields: 6–8 Servings
Bread pudding is considered the "apple pie" of South Louisiana. Because of our heavy French influence, crusty French bread is abundant. Our German population gave us a good supply of milk, eggs and apples. The Germans were also known for their pastry and baking, including their luscious cinnamon rolls. The combination of these cultures and their ingredients gave us one of our premier desserts. This recipe is wonderful for holiday parties or family gathers.
8 ounces white chocolate
1 cup apples, peeled and (¼-inch) diced
10 (4-inch) prepared cinnamon rolls, cut into (1-inch) squares
½ stick butter
6 egg yolks
4 cups heavy whipping cream
2 cups milk
1 cup sugar
½ cup golden raisins
½ cup craisins
meringue (6 egg whites and ¼ cup sugar), optional
Spray a 9” x 13” baking dish with nonstick cooking spray and set aside. In a sauté pan, melt butter over medium-high heat. Add diced apples and sauté until softened. Set aside. In a large mixing bowl, whisk together eggs and egg yolks. Set aside. In a large saucepan, combine cream, milk and sugar, stirring constantly. Bring mixture to 190°F then add white chocolate. Whisk until chocolate is completely melted. Remove pot from heat and quickly stir in whisked eggs. Blend thoroughly to keep eggs from scrambling. Add cooked apples, golden raisins and craisins, blending well into mixture. In prepared baking dish, layer cinnamon rolls. Pour half of cream mixture over rolls. Press rolls gently, allowing cream mixture to be absorbed evenly into rolls. Once most of mixture has been soaked up, pour remaining cream over rolls and press gently. Cover dish loosely with foil and let soak a minimum of 3 hours prior to baking. Preheat oven to 325°F. Bake covered approximately 1 hour. Remove foil and bake 30 additional minutes or until top is golden brown. Remove from oven and allow to cool at least 30 minutes before serving. If you wish to top with meringue, preheat oven to 375°F. Whip 6 egg whites with ¼ cup sugar until stiff peaks are achieved. Spread meringue decoratively over top of pudding and return to oven 15 minutes or until golden brown. Serve warm.