Gg’S White Chocolate Bread Pudding

• FOR THE BREAD PUDDING:
• 1 loaf French Bread
• 8 whole Egg Yolks
• 2 whole Eggs
• 1/2 cups White Sugar
• 1 Tablespoon Vanilla Extract
• 3 cups Heavy Whipping Cream
• 1 cup Milk
• 1 pinch Salt
• 10 ounces, weight White Chocolate
• _____
• FOR THE SAUCE:
• 8 ounces, weight White Chocolate
• 3 ounces, fluid Heavy Whipping Cream
• Fresh Raspberries, To Serve

1. Take a loaf of French bread and slice it into 1/4 inch pieces. Dry in the oven at 350 degrees for about 10 minutes (or until nice and toasted-it will feel like stale bread). Place into a 9 by 13 baking dish.
2. Mix the remaining bread pudding ingredients in a bowl and transfer into a double boiler. Cook over low to medium heat until chocolate is melted, whisking regularly.
3. Pour the mixture over the bread in a baking dish. Place the dish into a water bath and bake at 275 degrees (yes, 275 degrees) for 1 hour, covered with foil. Remove the foil after 1 hour and then bake for an additional 15 minutes.
4. While the pudding bakes, make the sauce. Melt the chocolate and cream in a double boiler over low to medium heat, whisking regularly. Drizzle over the bread pudding as you serve it.
5. Seriously. You need the raspberries for morale.

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Taken from tastykitchen.com/recipes/desserts/gge28099s-white-chocolate-bread-pudding/ (may not work)