1 loaf day old French bread, cut into 1 inch slices
Preheat oven to 350°F. Heat milk, sugar and all but 1/2 cup cream in a heavy saucepan over medium heat until the mixture just begins to bubble around the edges. Do not boil. Remove from heat. Stir in 10 ounces white chocolate until melted. Let cool 10 minutes. Lightly beat whole eggs and egg yolks in a bowl. Beat cream mixture into eggs in a slow and steady stream. Arrange half the bread slices in a 9x13 inch baking dish. Pour half the egg mixture over bread. Press bread with the back of a spoon until soggy. Pour in remaining egg mixture. Cover pan with foil and bake 1 hour. Remove foil and bake another 30 minutes, until pudding is set and golden. Meanwhile, bring remaining cream to just a boil in a heavy saucepan. Remove from heat and stir in remaining white chocolate until completely melted. Serve over bread pudding.