In a large sauce pan, heat the whipping cream, milk and sugar over medium heat. When hot, take off heat and add white chocolate pieces. Stir until melted. Combine whole eggs and yolks in large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. Place the stale sliced bread in a 12 x 9 x 2 inch pan. Pour 1/2 the bread pudding mix over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour remaining mix. Cover the pan with aluminum foil and bake in 350F oven for 1 hour. Take off foil and continue to bake an additional 30 minutes or until set and golden brown.
Bring cream to a boil. Take off heat, add white chocolate, stir until smooth and melted. Spoon over pudding. Sprinkle with grated chocolate.
Cajun Country -- New Iberia, Louisiana