Thursday, December 23, 2010

White Chocolate Bread Pudding

About 8 years ago my parents, Paul & I discovered a fantastic restaurant in Crystal Beach that wasn't far away from our beach house in Destin. Little did we know we would fall head over heels in love with this place!! It's called Camille's at Crystal Beach and I seriously LOVE this place. I can't go to the beach anytime of the year without having dinner here. If any of you have experienced Harbor Docks on the Destin Harbor then you'll love Camille's! Charles Morgan owns both restaurants along with many other famous restaurants in the area.

To all my B'ham folks: You can also experience this yummy, delishiness at Chuck's Fish located on 280 or if you're in the Tuscaloosa area head over to that location.

This recipe is my rendition of our favorite thing on the menu:

White Chocolate Bread Pudding

9 egg yolks
2 ½ cups of sugar
2 tablespoons vanilla
24 oz white chocolate bars or 1 bag of morsels
1 quart whipping cream
1 ½ loaves frozen white bread w/crust trimmed
*I've made with french bread before and it's great

1 cup graham crackers *Optional, I haven't done it this way


Bring cream to boil, beat egg yolks with whisk until pale yellow. Slowly combine cream and egg, immediately adding chocolate. Mix until chocolate has melted. Continue mixing while combining all ingredients (egg, sugar, vanilla, chocolate & whipping cream). Prepare a 9x13x2 pan with three layers of frozen bread. Pack tightly. If you don’t use all the bread it’s no big deal. Sprinkle the graham cracker crumbs on top before baking, be generous.

Preheat oven 350 degree & cook the dish for 15 min. Take out and let chill in refrigerator then bake again prior to serving for 45 min.


1 bag of frozen raspberries
1 cup sugar

Blend raspberries and sugar, add water as needed.


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