---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOC
  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
   pudding.
  
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