Strawberry White Chocolate Bread Pudding

  Cook Up Comfort  7 points OVEN

5 oz ciabatta bread , cut into 1” chunks, about 4 c total
3 T raisins
½ lb strawberries, hulled, Halved if small, quartered if large
1 t unsalted butter, melted
3 lg eggs
2 c reduced fat 2% milk
1 T granulated sugar
¾ t vanilla extract
1 ½ oz white chocolate, chopped
1 t powdered sugar

1. Spray 1 qt casserole dish with nonstick spray. Put one half of bread into dish, then scatter with ½ raisins, and ½ of strawberries. Scatter remaining bread on top and drizzle with melted butter. Top with remaining raisins and strawberries.
2. Beat eggs in medium bowl until frothy. Bat in milk, granulated sugar, and vanilla. Pour egg mixture over bread, making sure each piece is coated. Gently press bread into the liquid to saturate. Set dish aside 15 minutes to allow bread to soak up liquid.
3. Preheat oven to 350.
4. Bake pudding 30 minutes. Scatter white chocolate over top. Continue to bake until custard is softly set and bread is golden and crisped 15-20 minutes longer. Let cool 5 minutes. Place confectioners sugar in small sieve and dust top of pudding. Divide evenly among 6 bowls and serve warm.