Yield: 8 Servings
6 c Whipping cream
2 c Milk
1 cup Sugar
20 oz White chocolate pieces
4 Whole eggs
15 Egg yolks
1 24″ loaf stale French bread; cubed
2 teaspoons Vanilla
SAUCE
8 oz White chocolate pieces
1/2 cup Whipping cream
1 teaspoon Vanilla
Heat the cream, milk and sugar for the pudding in a large pan over medium heat. When hot, remove from the heat and add the white chocolate pieces, stirring until they are melted. Combine the eggs with the yolks in a large bowl, then slowly pour in the hot cream, whipping as you pour. Place the bread cubes in a 3″ deep baking pan and pour the cream mixture over the top. Press down so the bread absorbs the liquid. Cover the pan with foil and bake in a preheated 350~ oven for 1 hour. Remove the foil and bake 30 minutes more, until golden brown.
SAUCE:
Bring the cream to a boil in a small pan, then remove from the heat and stir in the white chocolate and vanilla. Spoon the sauce over the pudding when ready to serve.
Source: Joe Pacaccio of Carmine’s Restaurant, Metairie, LA.