White Chocolate Bread Pudding

Serves 8 to 10

Bread Pudding
3 cups heavy (whipping) cream
10 ounces white chocolate, chopped
1 cup milk
1/2 cup granulated sugar
2 eggs
8 egg yolks
1 loaf day-old French bread, cut into ¼-inch-thick slices
2 tablespoons chocolate shaving for garnish

White Chocolate Sauce
8 ounces white chocolate, chopped
1/3 cup heavy (whipping) cream

To make the bread pudding: Preheat the oven to 275 degrees F.

In a medium saucepan heat, but do not boil, the cream. Remove from the heat,
add the white chocolate and stir until melted and smooth. In a double boiler
over barely simmering water beat together the milk, sugar, eggs and egg
yolks, and heat until warm. Blend the egg mixture into the cream and
chocolate
mixture.

Place the bread slices in a baking pan. Pour half of the chocolate mixture
over the bread. Let sit for 30 minutes, then pour in the rest of the
chocolate mixture.
Make sure all the bread is moistened. Cover with aluminum foil and bake for
15 minutes or until golden brown.

To make the White Chocolate Sauce: In a double boiler over barely simmering
water melt the chocolate, stirring until smooth. Remove from the heat and
mix
in the heavy cream. Keep warm. To store, let cool slightly and store in an
airtight jar in the refrigerator. Melt over barely simmering water and stir
until smooth.

To serve: Spoon the pudding hot out of the pan, top with warm sauce, and
garnish with chocolate shavings. Or, let cool to room temperature for about
45
minutes, loosen the sides and invert the pan to unmold. Cut into squares.
Top each serving with warm sauce and sprinkle with chocolate shavings.