Yield: 12 Servings
|6 cups||Heavy cream|
|2 cups||Milk, whole|
|1 cup||Sugar, granulated|
|10 ounces||Chocolate, white; broken into small pieces|
|15 \N||Egg yolks|
|1 \N||Bread, French 24\" loaf|
|8 ounces||Chocolate, white; broken into pieces|
|½ cup||Heavy cream|
|1 ounce||Chocolate, dark; for garnish|
Preheat oven to 275F.
In a large saucepan, heat the whipping cream, milk and sugar over medium heat until the mixture just begins to bubble around the edges but is not boiling. Add the white chocolate pieces and stir until melted. Remove from heat. Combine the whole eggs and the egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. Slice the bread 1 inch thick (Use stale bread, or slice the bread then dry in a 275^ oven for about 10 minutes)
Place the bread in a pan measuring about 9 x 12 inches. Pour half the egg mixture over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix. Cover the pan with foil and bake in a 350 degree oven for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the pudding is set and top is golden brown. Make the sauce: Bring the cream to a boil in a small saucepan. Remove from the heat and add the white chocolate, stirring until smooth and completely melted. Spoon over the bread pudding.
To serve: You can either serve the bread pudding warm, spooned right out of the pan and topped with the sauce and grated chocolate, or prepare ahead of time for a more polished presentation. Chill the bread pudding until completely set and firm, about 6 to 8 hours.
Loosen the sides from the pan with a knife and invert the pudding onto a cutting surface. Cut into 6 squares, then cut the squares in half to make 12 triangles. Place the triangles on a cookie sheet and heat in a 275^ oven for 15 minutes. Serve with sauce and garnish with chocolate shavings.