for an additional 30 minutes, or until the pudding is set and top is golden brown. Make the sauce: Bring the cream to a boil in a small saucepan. Remove from the heat and add the white chocolate, stirring until smooth and completely melted. Spoon over the bread pudding. To serve: You can either serve the bread pudding warm, spooned right out of the pan and topped with the sauce and grated chocolate, or prepare ahead of time for a more polished presentation. Chill the bread pudding until completely set and firm, about 6 to 8 hours. Loosen the sides from the pan with a knife and invert the pudding onto a cutting surface. Cut into 6 squares, then cut the squares in half to make 12 triangles. Place the triangles on a cookie sheet and heat in a 275^ oven for 15 minutes. Serve with sauce and garnish with chocolate shavings.