Q: Gabe's bread pudding is absolutely awesome. Gabe is from New Orleans, his specialty is Louisiana bistro. Please try to get the recipe for the bread pudding. Yummy. I will forever be grateful. — Sherrill Taylor, Villa Rica
A: Chef and owner Gabe Toups says it would be hard for Gabe's Downtown to live up to the Louisiana bistro claim if certain dishes weren't found on the menu.
Blake Pittman, front of the house manager for Gabe’s Downtown, sent us the recipe and said Toups was happy to share because “nothing tastes as good when you make it yourself.” They expect you’ll want to come in and enjoy a generous portion there.
Gabe’s Downtown White Chocolate Bread Pudding
Consider the amount of white chocolate a suggestion and add or subtract to your taste. If you like, garnish the bread pudding with berries and a sprig of mint.
31/2 cups heavy cream, divided
21/2 cups granulated sugar plus 2 tablespoons, divided
1 vanilla bean, split
3 egg yolks
Crown Royal whisky, to taste
2 cups whole milk
3 eggs
1 teaspoon vanilla extract
1 (20-ounce) loaf bread, cut into 1-inch cubes
8 ounces white chocolate, chopped
2 tablespoons unsalted butter, cut into small dice
To make the cold sauce: In a medium saucepan, combine 11/2 cups cream with 3/4 cup sugar. Warm over medium heat, stirring to dissolve sugar. Add vanilla bean. In a small bowl, whisk yolks and add 1/4 cup warm cream mixture. Whisk thoroughly, then add another 1/4 cup cream mixture. When thoroughly combined, pour egg mixture into saucepan and continue to whisk and cook until mixture thickens, about 3 minutes. Remove from heat. Add Crown Royal to taste, and chill. Remove vanilla bean before serving.
To make the bread pudding: Preheat oven to 325 degrees. Lightly grease a 9-by-13-inch baking dish. In a medium saucepan, combine remaining 2 cups cream and milk and heat over medium heat until mixture begins to steam, about 5 minutes. Do not allow to boil. Whisk in remaining 13/4 cups sugar until dissolved, and lower heat. In a small bowl, whisk eggs together. Add 1/4 cup hot cream mixture, whisking constantly. Add another 1/4 cup cream mixture and whisk thoroughly. Pour egg mixture into saucepan and whisk 1 minute or until thoroughly combined. Remove from heat; add vanilla extract.
Arrange bread cubes in prepared baking dish and add chopped chocolate. Toss lightly. Slowly pour hot cream mixture over top. Press down on cubes to make sure cream mixture is absorbed. Sprinkle with remaining 2 tablespoons sugar and dot with butter. Bake pudding for 35 minutes or until it just firms up. If you wish, cover pudding with foil for first 30 minutes of baking and remove foil for final cooking to brown top. Serve pudding warm with cold sauce. Serves: 12.
Per serving: 712 calories (percent of calories from fat, 49), 10 grams protein, 82 grams carbohydrates, 2 grams fiber, 40 grams fat (23 grams saturated), 213 milligrams cholesterol, 323 milligrams sodium.
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