White Chocolate Bread Pudding by Chef Dick Brennan, Palace Cafe

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 -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: Heat 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 chocolatemixture. 
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.