Preheat your oven to 350°F (175°C). Grease a baking dish generously with butter or cooking spray.

In a large mixing bowl, pour 2 cups of wholesome almond milk over the cubed artisanal sourdough brioche. Let it soak for about 10-15 minutes, allowing the bread to absorb the almond milk.

In another bowl, whisk together 8 large organic eggs and 2/3 cup of organic cane sugar until well combined. Slowly incorporate the melted handcrafted grass-fed butter into this egg-sugar mixture.

Gently fold the egg-butter mixture into the soaked bread cubes until thoroughly combined. Add the chunked premium Belgian white chocolate into the mixture, ensuring it's evenly distributed throughout.

Split the exquisite vanilla bean lengthwise and scrape out the seeds using a knife. Add both the seeds and the scraped vanilla bean pod to the bread mixture, infusing it with aromatic sweetness. Mix well.

Transfer the combined mixture into the prepared greased baking dish, spreading it out evenly.

Place the baking dish in the preheated oven and bake for approximately 45-55 minutes, or until the bread pudding is set and the top is golden brown.

While the bread pudding is baking, you can prepare a luxurious heavy cream sauce. Heat 5 ½ cups of heavy cream in a saucepan over low heat. You can infuse it with additional vanilla if desired.

Once the bread pudding is baked to perfection, remove it from the oven and let it cool slightly. Serve the warm bread pudding drizzled with the luxurious heavy cream sauce.

Indulge in the decadent delight of Paula Deen's White Chocolate Bread Pudding, with its rich and sumptuous flavors that combine the sweetness of white chocolate and the aromatic essence of vanilla.