• Preheat oven to 325°F.
• Brush a 9 x 12 x 2-inch baking pan with 2 tablespoons of melted butter. Line pan bottom with parchment paper.
• In a saucepan, combine cream, milk and sugar. Mix. Place saucepan over medium heat. Cook, stirring, until hot. Remove from heat and add white chocolate morsels. Stir until melted. Set aside to cool slightly.
• In a bowl, place whole eggs, egg yolks and vanilla. Whisk until combined fully.
• Gradually drizzle warm cream mixture into the egg mixture, whisking until smooth and well-blended. (Make sure the cream mixture is not too hot, or the eggs will curdle.)
• Lay a layer of the bread slices in prepared pan.
• Pour 1/3 of the cream mixture over bread. Allow the bread to absorb the liquid.
• Place another layer of bread on top. Pour another 1/3 cream mixture over it. Press down on the bread until it absorbs the liquid.
• Place another layer of bread on top of second layer. Pour remaining cream mixture over top. Press down again on the bread until it absorbs the liquid (Don't worry if you do not use all the bread. Make one of our other Bread Pudding Recipes tomorrow. 😉 )
• Cover pan with foil.
• Place in preheated oven and bake for 1 hour.
• Remove the foil and continue baking until the liquid in the center has evaporated and the pudding is golden brown, about 30 more minutes.
• Remove from oven and transfer the pan to a wire rack to cool.
• Cut cooled pudding into six 2 x 3-inch rectangles. Then cut each rectangle into 2 triangles.
• If you’re going to serve the dessert right away, proceed with making the sauces following the recipes below. Otherwise, wrap each triangle in plastic wrap and refrigerate, up to a week, until you’re ready to serve.

When Ready to Serve

• Preheat oven to 350°F.
• Butter a rimmed baking sheet.
• Place triangles of pudding onto it. Brush each piece with melted butter.
• Place in preheated oven. Bake until browned, about 12 minutes.

Assemble (See Photo above for help with these directions)

• On each serving plate, stand 1 hot pudding triangle on its side.
• Pour Nordstrom’s Cafe White Chocolate Sauce on the plate around the pudding.
• Pool some Nordstrom’s Cafe Raspberry Sauce at 3 edges of the triangle.
• Place a dollop of whipped cream at the remaining corner.
• Garnish with a few fresh raspberries (not in the photo above, but delicious!)
• Sprinkle with shave white chocolate (you can buy this prepared at the store or use a vegetable peeler to cut the ribbons from a chunk of white chocolate.)
• Serve... and try to stay humble when you start hearing the "Ooooo's" and "Ahhhh's". 😉

• In a small cooking pot, combine water, sugar and orange zest.
• Place over medium heat. Cook, stirring occasionally until thick and syrupy.
• Add raspberries and reduce heat to low. Cook until fruit falls apart.
• Remove from heat. Cool slightly. Force the sauce through a sieve to remove the seeds. Set aside or, if prepared in advance, store in a sealed container in the refrigerator for up to 2 days.

• Place cream in a small cooking pot. Place over low heat. Warm until hot. Remove pot from heat.
• Add white chocolate morsels. Stir until melted and smooth.
• Use immediately (Sorry, you really can not make this one in advance. Don't worry, this recipe is worth the trouble. Totally. - James).