---------- Recipe via Meal-Master (tm) v8.02

     Title: ROMA'S WHITE CHOCOLATE BREAD PUDDING
Categories: Desserts, Chocolate, Formatted, Puddings
     Yield: 12 servings

--------------------------------THE PUDDING--------------------------------
     6 c  Heavy cream
     2 c  Milk, whole
     1 c  Sugar, granulated
    10 oz Chocolate, white; broken
          -into small pieces
     4    Eggs
    15    Egg yolks
     1    Bread, French 24" loaf

---------------------------------THE SAUCE---------------------------------
     8 oz Chocolate, white; broken
          -into pieces
   1/2 c  Heavy cream
     1 oz Chocolate, dark; for garnish

   Preheat oven to 275 F.

   In a large saucepan, heat the whipping cream, milk
 and sugar over medium heat until the mixture just
 begins to bubble around the edges but is not boiling.
 Add the white chocolate pieces and stir until melted.
 Remove from heat. Combine the whole eggs and the egg
 yolks in a large bowl. Slowly pour the hot cream
 mixture into the eggs in a steady stream, whipping the
 eggs as you pour. Slice the bread 1 inch thick (Use
 stale bread, or slice the bread then dry in a 275
 oven for about 10 minutes)

   Place the bread in a pan measuring about 9x12
 inches. Pour half the egg mixture over the bread. Use
 your fingers to press the bread into the mix so that
 it absorbs the liquid and becomes soggy. Pour in the
 remaining mix. Cover the pan with foil and bake in a
 350 degree oven for 1 hour. Remove the foil and bake
 for an additional 30 minutes, or until the pudding is
 set and top is golden brown. Make the sauce: Bring the
 cream to a boil in a small saucepan. Remove from the
 heat and add the white chocolate, stirring until
 smooth and completely melted. Spoon over the bread
 pudding.

   To serve: You can either serve the bread pudding
 warm, spooned right out of the pan and topped with the
 sauce and grated chocolate, or prepare ahead of time
 for a more polished presentation. Chill the bread
 pudding until completely set and firm, about 6 to 8
 hours. Loosen the sides from the pan with a knife and
 invert the pudding onto a cutting surface. Cut into 6
 squares, then cut the squares in half to make 12
 triangles. Place the triangles on a cookie sheet and
 heat in a 275  oven for 15 minutes. Serve with sauce
 and garnish with chocolate shavings.

-----