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1 loaf (24") dry French bread

6 cups heavy cream

2 cups milk

1 cup sugar

20 ounces white chocolate, broken into small pieces

4 eggs

15 egg yolks


1/2 cup heavy cream

8 ounces white chocolate pieces

Slice bread and arrange in a sprayed 9"x13" pan. Heat 6 cups cream, milk and sugar in a large saucepan over medium heat until hot. Remove from heat and add 20 ounces white chocolate. Stir until chocolate melts. Beat eggs and egg yolks in a large bowl. Whisk a small amount of chocolate mixture into eggs; then mix eggs into hot chocolate cream mixture.

Pour half of the custard over the bread and press until bread is saturated. Pour remaining custard over bread. Cover pan with foil and bake at 350 degrees for 1 hour. Remove foil and bake another 30 minutes, or until set and golden. Let cool slightly. While cooling; bring 1/2 cup cream to boil and stir in 8 ounces white chocolate pieces until smooth. Spoon servings into bowls and top with sauce.