A Taste of New Iberia

White Chocolate Bread Pudding w/ Choc.-Raspberry Sauce

8 egg yolks
1/2 cups heavy cream
pinch salt
1 french bread loaf
2 eggs
1 tblsp. vanilla
1 cup milk
1 cup heavy cream
1/2 pound white chocolate

For Sauce:
8 ounces semisweet chocolate melted
3 ounces heavy cream
1 tsp. raspberry flavored liqueur

Advance Prep: Slice french bread into 1/4 inch pieces, dry it in the oven.

Serving Day: In a bowl, melt over a double boiler the white chocolate. In a large bowl, combine yolks, eggs, sugar, vanilla, whipping cream, milk and salt. Heat over double boiler until warm, blend in chocolate. In au gratin dishes, place french bread slices, 2 per cup. Pour mixture into dishes and let settle. Top with more mixture so that each cup is full. Place cups in shallow pan that has water in it to reach half way up the sides of the cups. Cover with foil and bake or 1 hour at 275 degrees (Not in a Convection oven!). Remove cover and bake 15 additional minutes. Loosen and invert to remove from cups. Mix together the melted chocolate, raspberry liqueur and heavy cream to make the sauce. Spoon over puddings and garnish with chocolate shavings.