Preheat oven to 275°F.

Arrange bread pieces on a baking sheet.

Place sheet in preheated oven. Bake until light golden and dry, about 10 minutes.

Remove from oven and set aside to cool completely.

Increase oven temperature to 350°F.

In a large saucepan, add 3 cups whipping cream, milk and sugar. Stir to combine.

Place over medium heat and bring to a simmer, stirring until sugar dissolves.

Remove from heat.

Immediately add 10 ounces white chocolate (about 1 3/4 cups). Stir until melted and smooth. Set aside briefly,

Place egg yolks and eggs in large bowl. Whisk to blend.

Very slowly pour eggs mixture into warm chocolate mixture, whisking constantly and vigorously to combine.

Place prepared bread pieces in 2-quart glass baking dish.

Add 1/2 of chocolate mixture.

Press bread cubes into chocolate mixture until thoroughly soaked. Let stand 15 minutes.

Gently mix in remaining chocolate mixture.

Cover dish with foil.

Place pudding in preheated oven. Bake 4 minutes.

Remove foil and bake until top is golden brown, about more 15 minutes.

Remove pudding from oven and set aside to cool slightly. (This can be done up to here in advance. Cover baking dish with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)

When ready to serve, place a heavy medium-sized saucepan over medium-high heat.

Add remaining 1/2 cup cream. Bring to a simmer.

Remove saucepan from heat.

Immediately add remaining 8 ounces white chocolate. Stir until melted and smooth.

Place a helping of bread pudding on a serving dish.

Place strawberries or other seasonal fruit around pudding.

Sprinkle with chocolate shavings or sprinkles.

Place 2 or 3 mint leaves on top.

Serve warm.