The original recipe makes so much- unless you're feeding a crowd you may end up wasting a good bit. This is a revised version of the original recipe that yields one 11 x 7 pan which was the perfect amount.
White Chocolate Bread Pudding (Prairie Fire Grill recipe)- REVISED for small batch
Ingredients
6 large egg yolks
1/4 cup(s) sugar
1/4 quart(s) heavy cream
9 ounce(s) white chocolate chips
3/4 loaf white bread, crust removed
1/4 teaspoon(s) vanilla
1/2 quart(s) half and half
1 cup(s) graham cracker crumbs
1cup brown sugar
1/4 cup(s) butter
1/2 teaspoon(s) cinnamon
2 tablespoons cocoa
Directions
In a greased 11 x 7 baking dish, layer bread into 2 layers. Cut and trim as necessary to get good coverage.
Whisk the egg yolks and sugar until bright yellow.
Heat the cream, half and half and vanilla until it begins to boil.
Add white chocolate chips to egg mixture and stir in the hot cream until all of the chocolate is melted.
Pour this pudding mixture over the bread, making sure to manipulate the bread soaking every layer with the pudding mixture.
Topping: Mix the graham cracker crumbs, butter, brown sugar, cinnamon, and cocoa. Apply the topping by spreading it out evenly over the surface. Let the pudding stand OVERNIGHT before you place it into the oven. Bake at 400 degrees for 35 minutes.
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