White Chocolate Bread Pudding

1. Preheat oven to 300 degrees. 2. Slice French bread into 1/2" thick round slices, and set aside. 3. In a large mixing bowl, combine eggs and egg yolks. 4. Using a wire whisk, blend well and set aside. 5. In a large saucepan, combine cream, milk, and sugar. 6. Bring mixture to a low simmer over medium heat. 7. Add chocolate. 8. Using wire whisk, stir until chocolate is completely melted. 9. Remove from the heat and, stirring quickly, add eggs to cream mixture. 10. Blend thoroughly to keep eggs from scrambling. 11. Arrange bread slices in 2 or 3 layers in a 13X9" baking dish. 12. Pour half the cream mixture over bread, allowing it to soak up most of the mixture before adding the rest. 13. Using your fingertips, press the bread gently, allowing cream mixture to be absorbed evenly into the bread. 14. Pour remaining cream mixture over bread and repeat process. 15. Cover the dish with aluminum foil, and refrigerator for a minimum of 5 hours prior to baking. 16. Bake, covered, for about 1 hour. 17. Remove foil and bake for 45 minutes or until top is golden brown.