White Chocolate Bread Pudding

For the pudding:

1. Place a liner in a slow cooker and spray with cooking spray. Place bread cubes in the lined cooker.
2. In a saucepan, heat milk over medium heat until tiny bubbles form around the edge.
3. To the milk, add 1¼ cups of the baking chips; stir until melted and smooth. Remove from heat.
4. In a separate bowl, combine egg whites, whole eggs and vanilla; add sugar and mix well. Gradually whisk in the milk mixture, combining well.
5. Pour over the bread. Let stand 30 minutes, pressing on the bread to absorb liquid.
6. Cover and cook in the slow cooker on low until the center is set, about 2 hours.

For the sauce:

1. Combine the remaining baking chips with the half-and-half.
2. Stir over low heat until chips are melted and smooth; chill thoroughly.
3. Serve with the bread pudding.

Notes/Additions

*such as Pepperidge Farm Farmhouse® White