1In a large bowl, tear bread into pieces and set aside.
2In a large saucepan, combine 1 cup cream, sugar and salt, cook over medium heat until it boils, stirring occassionally. Add dark chocolate chips and let sit for 5 minutes. Whisk chocolate mixture until smooth. Set aside.
3In a large bowl, mix eggs, yolks and milk until combined. Whisk the dark chocolate mixture into the egg mixture until well blended. Pour the chocolate mixture over the bread, then stir mixture and press down on bread with the back of the spoon to help the bread absorb the liquid. Let sit for 30 to 45 minutes.
4Preheat oven to 325 degrees. Grease an 11×7 baking dish and pour bread mixture into baking pan. Place baking dish into a 13×9 baking dish. Fill the larger pan with enough hot water to fill dish 1 inch up the side, Bake for 1 hour, remove from oven. Take the baking dish out of the water and let cool on wire rack.
5While pudding cools, heat 3/4 cup cream and coffee until it just begins to boil. Remove from heat and add white chocolate chips. Let sit 5 minutes and whisk until smooth.
6To serve, cut bread pudding into pieces and pour sauce over the top.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.