1 pound white bread or challah, sliced
8 ounces Callebaut dairy white chocolate, divided
3 ounces Callebaut milk chocolate or other good quality chocolate
3 ¼ cups heavy cream
½ a vanilla bean
2 egg yolks
½ cup sugar
Generously butter 8 ramekins and set aside. Lightly toast the bread slices in your oven or toaster. Remove crusts and cut into ½" cubes. Place in a large bowl.
Pour heavy cream into a medium saucepan. Cut vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Add seeds to cream together with the pod. Bring cream to a gentle simmer, stirring occasionally. Remove from heat and remove vanilla pod. Add half the white chocolate. Let stand 30 seconds to melt chocolate. Stir until smooth.
In a large mixing bowl, whisk the eggs and sugar until blended. Slowly pour in the hot cream, whisking constantly. Pour the hot mixture over bread cubes and let stand 30 minutes.
Meanwhile preheat oven to 350 degrees. Position the rack in the center of oven.
Add milk chocolate and remaining white chocolate chunks to bread mixture. Use a ladle to fill ramekins ¾ full. Set ramekins on a large roasting pan. Place on oven rack. Pour hot water into the roasting pan until it comes halfway up the sides of the ramekins. Cover the roaster with a sheet of lightly buttered aluminum foil. Bake for 30 minutes, until set. Remove foil and bake 10 minutes more until golden. Serve warm, drizzled with chocolate syrup or raspberry sauce. Garnish plate with berries, if you like.