White Chocolate Challah Bread Pudding

• 7 egg yolks
• 2 whole eggs
• 2 tsp vanilla extract
• 3 cups of heavy cream
• 1 cup of milk
• 1/2 cup of sugar
• 10 oz of white chocolate, about 2 cups chopped
• 4 cups of challah bread cubes, a loaf, crust removed if desired (I wouldn't! )

Making the Bread Pudding

1. Preheat the oven to 350 F.
2. Place the egg yolks, eggs and vanilla extract in a bowl and mix to combine. Set aside.
3. Place the cream, milk, and sugar in a large sauce pan over medium-high heat and cook until scalded, or when bubbles begin to form around the edges and has not quite come to a boil, about 7 minutes. Add the white chocolate and mix until fully melted. Turn off the heat.
4. Steep the egg mixture with a bit of the hot liquid and then add the the egg mixture to the liquid while constantly whisking. This will prevent the eggs from cooking in the liquid.
5. Place the bread cubes in an 8x8-inch pan and cover with the egg-cream mixture and allow to rest for 15 minutes. ( I generally have extra so I will place an oven safe bowl and call it the cook's sampler.)
6. Cover with aluminum foil and place in a larger pan filled halfway with hot water. Transfer to oven and bake until firm and when touched in the middle, the custard does not show up on your fingers, about 1 hour and 15 minutes. Check to see if you need to replenish the water at 30 minutes. I generally place the larger pan in the oven first and add the water with a measuring cup to prevent spillage.
7. Serve warm with a raspberry sauce.

Making the Raspberry Sauce

• 1 package of frozen raspberries - about 2 cups.
• juice of 1 lemon
• 2 tbl of sugar
• water (1/2 cup to start)