Prairie Fire Grille's White Chocolate Bread Pudding

Thumbing through an old Portico magazine, I found the recipe for one of my all-time favorite desserts enjoyed many times at Birmingham's Prairie Fire Grille. The restaurant has closed, but I am happy to know this recipe lives on in cyberspace.

I haven't prepared it myself, but I wanted to share as soon as possible in case any of you wanted to try it. If you do, please send me a link!

Prairie Fire Grille's White Chocolate Bread Pudding

Ingredients:
1 1/2 loaves of white bread, crust removed
12 egg yolks
1 cup sugar
1 quart heavy cream
1/2 quart half and half
1/2 tsp. vanilla flavoring

For the Topping:
2 cups graham cracker crumbs
1/2 pound brown sugar
1 teaspoon cinnamon
1/2 cup cocoa powder
1/2 cup melted butter

Directions:
In a greased 9 x 13-inch baking dish, place bread three layers thick. Trim as necessary. In a large mixing bowl, 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 hot cream until the chocolate melts. Pour mixture over the bread, making sure to manipulate mixture to soak every layer. Let stand 20 minutes and then add topping.

Topping:
Mix ingredients well. Spread the topping evenly over the surface. Let the pudding stand for 15 minutes before placing it into oven. Bake at 400-degrees F for 25 minutes.