WHITE CHOCOLATE BREAD PUDDING WITH A WHITE CHOCOLATE VANILLA GANACHE

In New Orleans while I was training this was the first dish that my Chef let me do all by myself. Now I can honestly say that was a mistake!!! After loads of diabolical trays of failed attempts at making it I finally got it down. I'm excited to share this recipe because it's super easy and I guarantee that it will impress anyone who tries it. Good luck and like always... STAY FRESH!!!


WHITE CHOCOLATE BREAD PUDDING served with a WHITE CHOCOLATE VANILLA GANACHE
1.5 lb        Bread Cubes (any bread will do I like to use a mix of french bread and donuts)
3    cups    Half and Half
1    cup     White Chocolate Chips
1/2 cup     Sugar
3    ea       Egg (Yolks)
2    ea       Eggs (Whole)
1    tbsp    Vanilla Extract
GANACHE
1/2 cup     White Chocolate Chips
1/2 cup     Half and Half
1 tsp         Vanilla Extract 
 
   First thing is to preheat your personal baking thing-a-matic...aka OVEN:) to 325 degrees. Now spray a 13x9 baking dish with nonstick spray, cube the bread, place it in the dish (it will come over the top but it will settle down during the soaking process).

Ok now we need to make the custard. Place your eggs in a separate bowl, combine the rest of the ingredients in a small sauce pan. Bring up to temperature slowly as not to burn the chocolate. When the chocolate has melted add the eggs slowly whisking the entire time.

 Ladle custard over bread, press down with your hands until all the cubes are soaked. Let soak for 20 min.

After the soak time cover baking dish tightly with plastic wrap and foil paper. It will bake for 60 min at 325. You will know that its done when it is firm to the touch and the custard has set (the bread pudding needs to rest and it will set more during that time).  The photo below is set perfectly! ( I'm kinda feeling myself!!!)

The ganache is super simple just mix all the ingredients in a microwave safe dish and warm it at 20 sec intervals until it is smooth.

I planned to take a lot more picks but I just had to eat it!!! Trust me this recipe is LEGIT!!!

JERKED POMPANO WITH PINEAPPLE CILANTRO SALSA AND CHARRED LIMES

I went to my friends at the local fisherman's market and they "hooked" me up with this beautiful fresh pompano!!!

I got the guys to fillet the pompano for me to save some time... 

First before we get to the fish here's the recipe for an easy light pineapple salsa to top the fish. 

Pineapple Cilantro Salsa

1 cup pineapple (diced) 

1/4 cup onion (diced)

1 fresh jalapeno (diced) 

1/4 cup roasted red pepper (diced)

1/2 cup fresh cilantro (minced)

juice of 1 lime

salt and pepper to taste

Mix all the ingredients together and check for seasoning. Place in the cooler for at least 30 minutes so flavors can blend.

Now for the pompano!

I used a dry jerk rub for this dish but you can also use a wet jerk marinade. 

Dry Jerk Rub

1 tablespoon onion powder

1 tablespoon granualated garlic

1 tablespoon kosher salt

1 tablespoon Habanero powder (or cayenne)

2 teaspoon sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

2 teaspoons dried thyme

Mix all the ingredients together and store in a tightly covered container.

After the fish is seasoned and ready to go preheat a skillet over meduim high heat with a little oil.

Place in the pan presentation side down. 2 to 2 1/2 minutes on that side then flip and turn the flame off. Over cooked fish should be pumished by 2-5 years of hard jail time!!! Don't overcook it!!! 

Its always a good idea to let fish  rest a little before you serve it. Now it's time too plate this up!!! 

 Here's the finished dish and believe me...it is so DELICIOUS! You've got to try this one out...