Preheat oven to 275 degrees F. Pour butter into a 13x9-inch baking pan.
In the top of a double boiler over hot water, combine cream and white chocolate; stir until white chocolate is melted. Remove from heat and set aside.
In the top of another double boiler over hot water, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the chocolate mixture.
Place the bread slices into prepared baking pan. Pour 1/2 of the white chocolate/egg mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture.
Top with the rest of the chocolate/egg mixture.
Cover with aluminum foil and bake approximately 1 hour. Remove the foil an bake for an additional 15 minutes or until set and golden on top. You do not want brown, just lightly golden.
To serve, cut into squares or slices and put into individual serving dishes. Serve warm with White Chocolate Sauce and garnish with grated dark chocolate.
Store leftovers in the fridge for up to 2 days
Makes 8 servings.
In the top of a double boiler over hot water, melt white chocolate. Remove from heat and mix in heavy cream. Spoon over bread pudding.
White Chocolate Bread Pudding Recipe: https://whatscookingamerica.net/desserts/whchocbreadpudding.htm