Here’s the Dirt…White Chocolate Bread Pudding

Thanks to my friend Laura Powell Johnson for sharing this recipe with us. It was adapted from Prairie Fire Grill’s popular recipe. They are now closed, but this yummy dessert is still making the rounds in Birmingham, Alabama. The topping is what makes it so unique.

White Chocolate Bread Pudding

8-9 cups cubed bread, Challah or French, preferably a couple days old
5 eggs, divided
1/3 cup sugar
5 cups half & half
1 tsp. vanilla
10 oz. white chocolate chips (Ghirardelli)

Layer bread cubes in 9×13 baking dish.
Whisk yolks with sugar and vanilla in large mixing bowl.
Heat half & half in saucepan until just simmering…add the white chocolate chips & stir until melted. Slowly combine with the eggs and sugar. Pour mixture over the bread cubes and let stand for about 20 minutes. To give the dessert a lighter texture, beat the egg whites until stiff & fold into the bread mixture before you add the topping.

Topping

1 1/2 cups graham cracker crumbs
1/2 cup brown sugar, packed
1 tsp. cinnamon
3 Tb. cocoa
4 Tb. melted butter

Combine and spread evenly over the bread pudding. Bake a 350 degrees for 45-50 minutes. Serve warm & garnish with fresh strawberries. Enjoy!

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