---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 8 servings
       1    Roll, 10 long and 2 1/2
            In diameter or the equi-
            Valent amount of bread
       2 c  Heavy cream
     1/2 c  Milk
     1/4 c  Sugar
       9 oz White chocolate, chopped
       1    Egg
       4    Egg yolks
            Semi-sweet chocolate for
            Garnish (optional)
   Cut the roll into eight slices; place on middle rack
   of a 250F oven and leave until dry, about 20 minutes.
   In a saucepan, heat 1 1/2 cups of the heavy cream, the
   milk, and the sugar over low heat, stirring until
   sugar is dissolved.  Add 5 oz. of the white chocolate,
   stir until melted, and remove from the heat.  In a
   large bowl, whisk the egg and yolks together.  Whisk
   the chocolate mixture into the eggs a little at a time.
   Tear the bread into 1 pieces, add to the white
   chocolate custard, and stir to mix.  Leave to soak,
   stirring occasionally, until all the custard has been
   absorbed by the bread, 1 to 2 hours.  Put the mixture
   into an 8 square, 2 deep baking dish.  Put the dish
   in a slightly large pan and add hot water to come
   halfway up the sides of the baking dish.  Bake the
   pudding in the water bath at 350F for 45-50 minutes,
   until the custard is set and the top is golden brown.
   Serve warm or cold.  If you chill it, loosen the sides
   with a metal spatula and invert the pudding onto a
   cutting surface.  Cut into four squares and cut each
   square into a triangle. For the sauce, heat the
   remaining cream in a small pan.  Add the remaining 4
   oz. white chocolate and melt.  If desired, grate some
   semi-sweet chocolate and sprinkle on top of the