(temperature is correct) Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.
Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
Pour this into white chocolate mixture and blend.
Place the dry bread in the baking dish & pour half the cream mixture over the bread.
Let it absorb for a few minutes & pour remaining cream mixture over the pudding.
Cover with foil & bake for 1 hour.
Remove foil & bake 15 minutes longer, or until top is golden.
To make the sauce.
Simmer 2 cups sugar and 1/2 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
Turn off burner and remove from heat and slowly add 1 cup cream while stirring.
Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.