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1
Preheat oven to 325.
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2
(temperature is correct) Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
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3
Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.
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4
Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
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5
Pour this into white chocolate mixture and blend.
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6
Place the dry bread in the baking dish & pour half the cream mixture over the bread.
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7
Let it absorb for a few minutes & pour remaining cream mixture over the pudding.
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8
Cover with foil & bake for 1 hour.
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9
Remove foil & bake 15 minutes longer, or until top is golden.
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10
To make the sauce.
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11
Simmer 2 cups sugar and 1/2 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
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12
Turn off burner and remove from heat and slowly add 1 cup cream while stirring.
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13
Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
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14
Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
