White Chocolate Bread Pudding Souffle'

• 1 quart heavy whipping cream
• 1 lb white chocolate, chopped
• 8 eggs
• 2 cups milk
• 2 cups granulated sugar
• 2 tablespoons vanilla extract
• 2 teaspoons cinnamon
• 1/2 cup white rum
• 3 -4 loaves day-old French bread

1. Bring heavy cream to a boil in a saucepan; stir in white chocolate until smooth.
2. Mix remaining ingredients together, except bread, and stir into cream mixture until fully incorporated.
3. Grind up or slice bread thin; soak bread in the custard for a couple of hours.
4. Preheat oven to 350u0b0F.
5. Butter a large baking pan and fill the pan with the bread pudding.
6. Bake about 40 minutes, until the bread pudding is firm to the touch and golden brown on top.
7. After pudding cools, crumble some by hand into a bowl (about 6 cups).
8. Make a basic meringue with two egg whites and one-half cup of sugar. Whip the meringue to stiff peaks, and fold in to crumbled bread pudding.
9. Fill four (16 oz) souffle' dishes full.
10. Bake at 350u0b0F for about 40 minutes.

cream, white chocolate, eggs, milk, sugar, vanilla, cinnamon, white rum

Taken from www.food.com/recipe/white-chocolate-bread-pudding-souffle-385070 (may not work)