Warm White Chocolate Bread Pudding
Executive Pastry Chef David Guas

yields 9 3-inch portions

Ingredients
3 cups       heavy cream
10 ounces    white chocolate
1 cup        milk
.5 cup       sugar
2 each       large eggs
8 each       egg yolks
6 ounces     diced brioche, toasted

Procedure
Preheat oven to 275 degrees Fahrenheit.  Fill 9-inch by 13-inch pan with diced brioche.

In a saucepot over medium heat, heat cream.  Remove from heat, whisk in chocolate, and reserve.

In another saucepot, heat milk with sugar and bring to a boil.  Remove from heat and temper into eggs and yolks.  Transfer the milk-egg mixture into the white chocolate-cream mixture.

Strain combined mixture and pour over top of the diced toasted brioche.  Submerge bread by pressing down with your fingers, making sure all the bread is being saturated.  Cover with foil that has been lightly sprayed with non-stick spray.  Place this pan on a sheet pan.  Fill sheet pan with a little water and bake in preheated oven for approximately 50 minutes.  (If your oven has a fan setting, use the high fan.)  Remove the foil and return the pan to the oven, allowing to bake for an additional 10 minutes to brown slightly on top. 

Let the bread pudding cool completely in the refrigerator before cutting into portions.  When cooled, cut around the sides to release the pudding and invert onto a cutting board quickly.  Portion into 3-inch squares and serve.