Photo Courtesy of New Orleans Cooking Experience
Preheat oven to 350 degrees.
In a pot, add the milk, 1 pound of white chocolate, and the split vanilla bean. Cook over low heat just until the chocolate is melted. Stir and scrape the pot occasionally with a rubber spatula. After the chocolate is melted, remove the vanilla bean and scrape the seeds from the pod and add the seeds back into the chocolate cream. Refrigerate until fully chilled.
In a mixing bowl, add the eggs and whisk until frothy. Add the nutmeg, cinnamon and sugar. Whisk until well blended. Add the white chocolate cream and raisins. Whisk until well blended. Add the French bread to the custard and stir until the bread has absorbed most of the liquid.
Pour the bread pudding into a shallow baking pan. Place the pan into a slightly larger pan and add about one inch of hot water to the larger pan to form a water bath.
Bake uncovered at 350 degrees until the center of the pudding is no longer runny; about one hour.
Directions for Sauce:
In a small pot, add the cream and 3/4 pound of white chocolate. Cook over low heat just until the chocolate is melted and smooth. Stir and scrape the pot occasionally with a rubber spatula. Serve the sauce warm.
To serve, slice the bread pudding into 12 squares. Serve 3-4 tablespoons of warm sauce over each portion.