12 egg yolks
1 cup sugar
1 pint heavy cream
18 ounces white chocolate chips
1-1/2 loaves white bread, crusts removed and bread cut into cubes
1/2 teaspoon vanilla flavoring
1 quart half and half
> Topping:
1/2 cup real butter
2 cups Graham cracker crumbs
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup cocoa powder
In a greased 9 by 13-inch baking dish, layer the cubed bread into 3
layers, trimming as necessary to get coverage of 3 good layers.
In a large mixing bowl, whisk together egg yolks and sugar until bright
yellow. (Deborah and I decided that would probably be 2 or 3 minutes for
> those of us who cannot see.)
> In a medium saucepan, heat cream, half and half and vanilla until it
begins to boil.
Turn off heat and add white chocolate chips to the egg mixture
andstir in the hot cream mixture in a very thin stream and very slowly until
> all chocolate is melted. This is necessary to prevent the eggs from
cooking.
Pour pudding mixture over bread, making sure all layers are soaked with the
mixture.
Mix all ingredients together for topping until well blended.
Spread evenly over surface of pudding. Let pudding stand for 15 minutes before
placing in the oven.
Bake at 400 degrees for 25 minutes. Cool a few minutes in pan before cutting into squares to serve.
This pudding is extremely good and rich. It will serve a large crowd.