| 2 | Cups | Heavy whipping cream |
| 2 | Cups | Half & Half |
| 8 | Oz. | White chocolate baking bars, cut into 1/4-1/2 inch pieces |
| 1 1/2 | Cups | Sugar |
| 8 | Egg | Yolks |
| 1 | Tsp. | Vanilla |
| 1/4 | Tsp. | Salt |
| 1 | Tsp. | Vanilla |
| 1 | Baguette | Thinly sliced |
| 1 | Pkg. (12 oz.) | Frozen raspberries, thawed |
Heat oven to 325°. Grease shallow three quart casserole. Heat whipping cream and half-and-half to boiling in a 3-quart saucepan over medium-high heat, stirring constantly. Stir in baking bar pieces; remove from heat. Beat sugar, egg yolks, vanilla and salt in a large bowl on medium speed until creamy. Gradually add cream mixture, beating constantly until smooth. Line bottom and sides of casserole with baguette slices. Pour 2 cups of the cream mixture over bread. Let stand a few minutes until bread absorbs mixture. Add remaining baguette slices. Pour remaining cream mixture, 2 cups at a time, over bread; let stand a few minutes. Place casserole dish in a roasting pan; Place in oven. Pour boiling water in pan until 1 inch deep. Bake uncovered 45 minutes.. Cover with aluminum foil and bake about 1 hour 5 minutes longer or until knife inserted 1 inch from edge comes out clean. Place raspberries in a blender. Cover and blend on high-speed until smooth; Strain seeds. Serve warm bread pudding with raspberry sauce and, if desired, fresh raspberries.
YIELD: 10 servings