Preheat Oven to 275°F.

Arrange bread in a single layer on a baking sheet and bake until light golden in color. (About 10 minutes.)

Cool bread completely and increase oven temperature to 375°F.

Combine 6 cups heavy whipping cream, 2 cups of milk and 1 cup of brown sugar in a heavy saucepan. Bring to a simmer over medium heat. Stir until sugar fades. Remove from the heat and add 20 ounces of white chocolate and stir until faded. Whisk whole eggs and egg yolks and gradually incorporate into the chocolate mixture.

Spray pan with PAM and place cooled bread into it. Add half of the chocolate mixture and press bread into it. Allow to stand for 15 minutes. Gently fold in remaining chocolate mix and cover pan with foil.

Bake covered for 45 minutes. Uncover and bake until the top browns. (About 15 minutes.)

Transfer to a rack to cool completely before cutting.

Sauce - Bring 1 cup of heavy whipping cream to a simmer. Remove from heat and add 16 ounces of white chocolate. Stir until faded.