White Chocolate Bread Pudding

-SAUCE-
3 Eggs
1/4 c Cornstarch
1 1/2 c Unsalted butter
2 c Sugar
1/4 c Whiskey

In a saucepan over medium heat, bring milk, cream and sugar to a boil,
stirring constantly. Remove from heat and beat. Beat a little of the hot
milk mixture into the eggs, then add eggs to saucepan and return to heat.
Cook, stirring constantly, until mixture thickens and returns to a boil.
Add white chocolate, and stir until melted. Pour custard over bread cubes,
and let soak for 30 minutes. Brush individual molds (or ovenproof soup
cups) with melted butter and fill with custard-bread mix. Brush tops with
butter, and place molds in a shallow baking pan. Pour a little water into
the pan, and bake at 350 degrees for 45 minutes. Cool slightly, unmold and
serve with whiskey sauce. If desired, top with vanilla ice cream and grated
white chocolate.

Whiskey Sauce: Beat eggs with cornstarch. In a saucepan, melt unsalted
butter with sugar and whiskey. Off the heat, beat a little of the hot
butter into the egg mixture, then quickly stir egg mixture into the
saucepan. Cook, stirring over low heat, until thick and glossy.