COMMENT:
Bread pudding is considered the "apple pie" of South Louisiana. Because of our heavy French influence, crusty French bread is in abundance here. Our German population gave us a good supply of milk and eggs, and when combined with leftover bread one of our premier desserts emerged. The addition of white chocolate gussies up this country dish.

INGREDIENTS:

• 9 ounces Bakers white chocolate
• 3 (10-inch) loaves French bread
• 4 whole eggs
• 6 egg yolks
• 4 cups heavy whipping cream
• 1 cup milk
• 1 cup sugar

METHOD:
Preheat oven to 300 degrees F. Slice French bread into 1/2 -inch thick round croutons and set aside. In a large mixing bowl, combine eggs and egg yolks. Using a wire whisk, whip until well-blended and set aside. In a large saucepan, combine whipping cream, milk and sugar. Bring mixture to a low simmer then add white chocolate. Using a wire whisk, stir until chocolate is completely melted. Remove pot from heat and, stirring quickly, add whipped eggs to the cream mixture. Blend thoroughly to keep eggs from scrambling. In a 9" x 13" baking dish, place bread slices in 2 to 3 layers. Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest. Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread. Pour remaining cream mixture over the bread and repeat process. Cover dish with aluminum foil and allow to soak a minimum of 5 hours prior to baking. Bake, covered, for approximately 1 hour then remove foil and bake 45 additional minutes or until top is golden brown. This bread pudding is actually better if chilled in the refrigerator overnight, after baking, then cut into squares and heated in individual portions in the microwave. You may wish to create a white chocolate sauce for topping the bread pudding by combining 8 ounces of melted white chocolate and 3 ounces of heavy whipping cream. This may be done in a double boiler or microwave.