White Chocolate Bread Pudding #3

4 cups milk, I used 1can evaporated milk, 2 cups half & half, and 1cup milk

¾ cup sugar

1 bag of white chocolate chips, divided

1- 4-ounce bar white chocolate, chopped

7 egg yolks and 2 eggs

1 teaspoon vanilla

1 loaf of French bread or bread of choice

 

2-3 tablespoons cinnamon & Sugar for topping

 

Dice bread into cubes and bake in a 275-degree oven for 10 minutes.  Set aside to cool.

 

Preheat oven to 350 degrees. 

In a saucepan combine the milk and sugar, cooking over medium heat just until the sugar dissolves.  Remove the pan from heat and add half the bag of white chocolate chips and the 4-ounce bar of chopped white chocolate.  Stir until the chocolate is melted and smooth.  In a large bowl whisk the egg yolks and eggs together, then slowly whisk in the chocolate mixture. 

Put all the bread cubes into a buttered 2-quart baking dish, and then pour half of the chocolate mixture over the bread, mix, and let sit for 15 minutes.  After 15 minutes stir in the rest of the chocolate mixture and the other half bag of white chocolate chips; cover the dish with foil and bake for 45 minutes.  Uncover the pudding and sprinkle the top with the cinnamon and sugar mixture.  Place the pudding back in the oven and cook for 15 minutes.

 

For Sauce:

½ cup cream

8 ounces white chocolate, chopped

In a small pan heat the cream over medium-high heat and then remove the pan from the heat.  Stir in the chopped white chocolate and let sit for 1 -2 minutes.  Stir the cream mixture until the chocolate is melted.  Serve the sauce warm over the warm bread pudding.