Mnehrling's white chocolate bread pudding
For the bread pudding...
4 cups heavy whipping cream
2 cups Irish Cream Liquor such as Bailey's
2 cups vitamin D milk
1 cup sugar
20 oz white chocolate, chips or small pieces
4 whole eggs
15 egg yolks
1 24" loaf of stale French bread
(or fresh French bread, sliced and dried in a 275 degree oven)
For the white chocolate ganache...
¼ cup heavy whipping cream
1/8 cup brandy
1/8 cup Irish Cream Liquor
8 oz white chocolate chips or small pieces
1 oz dark chocolate, grated for garnish
Make the bread pudding
  1. Stir together whipping cream, liquor, milk and sugar in a large heavy saucepot.
  2. Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces.
  3. Allow chocolate to melt for several minutes, then stir until smooth.
  4. Whisk together whole eggs and egg yolks in a large mixing bowl.
  5. Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour.
  6. Use a rubber spatula to scrape all contents from the warm pot. Set pudding aside.
  7. Preheat oven to 350°F.
  8. Thinly slice stale French bread and place in a 9" x 12" metal baking pan.
  9. Pour half of the pudding over the bread and allow to cool for about 5 minutes.
  10. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy.
  11. Pour the remaining pudding over the bread and stir.
  12. Cover pan with aluminum foil and bake for 1 hour. Make the white chocolate ganache (below) while it's baking.
  13. Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown.
Make the white chocolate ganache
  1. Bring cream, brandy and liquor slowly to a boil in a small saucepan.
  2. Remove from heat and carefully add white chocolate. Allow chocolate to melt for several minutes, then stir until smooth.
Serve topped with warm white chocolate ganache and garnished with dark chocolate shavings. Warm white chocolate bread pudding can be served spooned right out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares, then halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275 degree oven for 15 minutes, or until warm.