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1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chucked
2 cups milk
2 cups heavy cream
2/3 cup sugar
1 vanilla bean, split
8 large eggs
Preheat oven to 325 degrees.
Cut up bread into 1 inch cubes. Place in 2 quart baking dish.
Drizzles melted butter over bread cubes.
Toss chucked white chocolate with bread cubes.
Combine milk, cream, sugar, and vanilla bean and bring to boil over
medium heat until sugar is disolved.
Whisk eggs until smooth.
Add hot milk mixture to eggs slowly, stirring constantly.
(Do not wisk or custard will have a great deal of foam on the surface.)
Skim foam from custard. Stain custard over bread and chocolate.
Let stand for 10 minutes to allow custard to soak unto bread.
Place baking dish in another larger pan.
Pour hot water into the larger dish to reach 1 inch up the sides of the dish.
Bake the bread pudding for about 45 minutes to 1 hour,
until custard is set and bread is golden brown.
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