---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROMA'S WHITE CHOCOLATE BREAD PUDDING
  Categories: Desserts, Chocolate, Formatted, Puddings
       Yield: 12 servings
  
 --------------------------------THE PUDDING--------------------------------
       6 c  Heavy cream
       2 c  Milk, whole
       1 c  Sugar, granulated
      10 oz Chocolate, white; broken
            -into small pieces
       4    Eggs
      15    Egg yolks
       1    Bread, French 24 loaf
 
 ---------------------------------THE SAUCE---------------------------------
       8 oz Chocolate, white; broken
            -into pieces
     1/2 c  Heavy cream
       1 oz 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.
  
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