Although, I must give credit to the Little Rock Junior League cookbook, Big Taste of Little Rock, for this recipe, a friend of mine added the sauce and it absolutely makes it. Never tried it without the sauce, but can't imagine that it would be as good without. And you need to get the cookbook, it has great recipes.
4 cups heavy whipping cream
16 ounces French bread, torn or cut into 1 inch pieces
3 eggs, lightly beaten
1 cup sugar
2 T vanilla extract
2 cups white chocolate chips
Sauce:
1/2 cup sugar
2 egg yolks
5 T Butterscotch Schnapps Liquer
6 T butter
Pour cream over torn bread pieces and let stand for 10 minutes. Combine sugar, eggs, and vanilla in a bowl and mix until smooth. Add to the bread and mix well into the bread. The mixture should be soupy. Stir in chips. Pour into a greased 9x13 baking dish. Bake 350 for 45 minutes or until golden brown.
Sauce:
Pour 3/4 inch water in bottom of a double boiler and bring it to a simmer over medium low heat. Place sugar and egg yolks in the top of the double boiler (not yet over simmering water) and stir vigorously with a whisk until light in color. Whisk in the the Butterscotch Schnapps and place in top of double over the simmering water. Cook, whisking vigorously, until mixture is hot and slightly thickened. 3-4 minutes. Add the butter and stir until it melts.
Pour over entire baked bread pudding or cut into pieces and pour over individual pieces. May be rewarmed in microwave.
