| 1 | Preheat oven to 275°F. |
| 2 | 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. |
| 3 | Add the white chocolate pieces and stir until melted. |
| 4 | Remove from heat. |
| 5 | Combine the whole eggs and the egg yolks in a large bowl. |
| 6 | Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. |
| 7 | 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. |
| 8 | Pour half the egg mixture over the bread. |
| 9 | Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. |
| 10 | Pour in the remaining mix. |
| 11 | Cover the pan with foil and bake in a 350 degree oven for 1 hour. |
| 12 | Remove the foil and bake for an additional 30 minutes, or until the pudding is set and top is golden brown. |
| 13 | Make the sauce: bring the cream to a boil in a small saucepan. |
| 14 | Remove from the heat and add the white chocolate, stirring until smooth and completely melted. |
| 15 | Spoon over the bread pudding. |
| 16 | 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. |
| 17 | Chill the bread pudding until completely set and firm, about 6 to 8 hours. |
| 18 | Loosen the sides from the pan with a knife and invert the pudding onto a cutting surface. |
| 19 | Cut into 6 squares, then cut the squares in half to make 12 triangles. |
| 20 | Place the triangles on a cookie sheet and heat in a 275^ oven for 15 minutes. |
| 21 | Serve with sauce and garnish with chocolate shavings. |
