White Chocolate Bread Pudding (ala Nordstrom)

Here is a variant of the Nordstrom Bread Pudding recipe:

5 tbsp unsalted butter, melted
4 cups cream
2 cups milk
1 cup sugar
3 1/2 cups white chocolate morsels
6 large eggs
12 egg yolks
1 tsp vanilla extract
1 24" loaf of dried French bread

Heat the oven to 325f. Brush a 9x13 baking pan with 2 tablespoons butter. Line the bottom of the pan with parchment.

In a 4 quart saucepan over medium heat, combine the cream, milk, and sugar and heat just until hot. Remove from the heat, add the chocolate morsels, and stir until melted. Set aside to cool slightly

In a large bowl, whisk together the whole eggs, egg yolks, and vanilla. Whisking constantly, gradually drizzle the warm cream mixture into the eggs, continuing to whisk until smooth and well blended. (If the cream mixture is too hot, the eggs will curdle.)

Lay half of the bread slices in the bottom of the prepared pan. Pour half of the cream mixture over the bread and allow to absorb the liquid, about 5 minutes. Layer the remaining bread on top and pour the rest of the cream mixture over it. Press down on the bread, making certain it completely absorbs the liquid. Cover the pan with aluminum foil.

Bake the pudding for 1 hour. Uncover and continue to bake until the liquid in the center has evaporated and the pudding is golden brown, about 30 minutes longer. Transfer to a wire rack and let cool completely.