-
1
Cut the roll into eight slices; place on middle rack of a 250 degrees F oven and leave until dry, about 20 minutes.
-
2
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.
-
3
Add 5 ounces of the white chocolate, stir until melted, and remove from the heat.
-
4
In a large bowl, whisk the egg and yolks together.
-
5
Whisk the chocolate mixture into the eggs a little at a time.
-
6
Tear the bread into 1inch pieces, add to the white chocolate custard, and stir to mix.
-
7
Leave to soak, stirring occasionally, until all the custard has been absorbed by the bread, 1 to 2 hours.
-
8
Put the mixture into an 8 inch square, 2 inch deep baking dish.
-
9
Put the dish in a slightly large pan and add hot water to come halfway up the sides of the baking dish.
-
10
Bake the pudding in the water bath at 350F (180C) F for 45 to 50 minutes, until the custard is set and the top is golden brown.
-
11
Serve warm or cold.
-
12
If you chill it, loosen the sides with a metal spatula and invert the pudding onto a cutting surface.
-
13
Cut into four squares and cut each square into a triangle.
-
14
For the sauce, heat the remaining cream in a small pan.
-
15
Add the remaining 4 ounces white chocolate and melt.
-
16
If desired, grate some semi-sweet chocolate and sprinkle on top of the pudding.
