White Chocolate Bread Pudding with White Chocolate Kahlua Sauce
Source: Chef Patrick Mould from Luisiana
"This is a recipe that was first invented by a restaurant in New Orleans. I have been told that people enjoy this version just as much. A compliment I don't take lightly.".

6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
1/2 cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks

Preheat oven to 350 degrees. Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes. Top each serving with Kahlua Sauce. (Recipe Below)

Kahlua Sauce:

1 cup heavy cream
4 oz. white chocolate
1/4 cup Kahlua

Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth.

Yields 12 –15 servings.