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
15 egg yolks
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.
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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