Categories: Desserts 
      Yield: 8 servings 
  
      1    Roll, 10" long and 2 1/2" 
           In diameter or the equi- 
           Valent amount of bread 
      2 c  Heavy cream 
    1/2 c  Milk 
    1/4 c  Sugar 
      9 oz White chocolate, chopped 
      1    Egg 
      4    Egg yolks 
           Semi-sweet chocolate for 
           Garnish (optional) 
  
  Cut the roll into eight slices; place on middle rack of a 250F oven and 
  leave until dry, about 20 minutes. 
  In a saucepan, heat 1 1/2 cups of the heavy cream, the milk, and the sugar 
  over low heat, stirring until sugar is dissolved.  Add 5 oz. of the white 
  chocolate, stir until melted, and remove from the heat.  In a large bowl, 
  whisk the egg and yolks together.  Whisk the chocolate mixture into the 
  eggs a little at a time. 
  Tear the bread into 1" pieces, add to the white chocolate custard, and 
  stir to mix.  Leave to soak, stirring occasionally, until all the custard 
  has been absorbed by the bread, 1 to 2 hours.  Put the mixture into an 8" 
  square, 2" deep baking dish.  Put the dish in a slightly large pan and add 
  hot water to come halfway up the sides of the baking dish.  Bake the 
  pudding in the water bath at 350F for 45-50 minutes, until the custard is 
  set and the top is golden brown. 
  Serve warm or cold.  If you chill it, loosen the sides with a metal 
  spatula and invert the pudding onto a cutting surface.  Cut into four 
  squares and cut each square into a triangle. 
  For the sauce, heat the remaining cream in a small pan.  Add the remaining 
  4 oz. white chocolate and melt.  If desired, grate some semi-sweet 
  chocolate and sprinkle on top of the pudding.