White Chocolate Bread Pudding

 1 (24 inch) loaf dry French bread

6 cups heavy cream

2 cups milk

1 cup sugar

20 ounces white chocolate, broken into small pieces

4 eggs

15 egg yolks

Sauce:

1/2 cup heavy cream

8 ounces white chocolate pieces

Slice bread and arrange in sprayed 9X13 pan. 

Heat 6 c cream, milk and sugar in large saucepan over med heat until hot. Remove from heat and add 20 ounces chocolate, Stir until chocolate melts. Beat eggs and egg yolks in a large bowl. Whisk small amount of chocolate mixture into eggs, then mix eggs into hot chocolate cream mixture.

Pour 1/2  of custard over the bread and press until bread is soaked Pour remaining custard over bread. Cover pan with foil and bake at 350 for 1 hour, Remove foil and bake 30 min or until set and golden. Let cool slightly. While cooing bring 1/2 c cream to boil, stir in 8 oz chocolate, until smooth.  Spoon servings into bowls and top with sauce.

Note: 

Bread pudding can be baked and chilled for 6-8 hours or until firm. Loosen sides and cut into servings, rewarm in oven at 275 for 15 min, then top with warm sauce.

This is so good! I promise!!!
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