Preheat oven to 325°F.
In a medium pot, combine the milk and 6 cups of cream; bring to a quick simmer and remove from the heat. Add 2 cups of white chocolate chips and stir until thoroughly melted and cool.
In a medium mixing bowl, combine the egg yolks, whole eggs and sugar; stir well. Combine the cooled cream mixture with the egg mixture and stir well.
Place the bread cubes into an ungreased 9" x 13" baking pan and distribute evenly. Pour the egg mixture over the bread and cover. Place the pan into the refrigerator for 1 hour, pressing the bread down occasionally to ensure it is thoroughly soaked.
Remove the pan from the fridge and place it into a large pan, at least 3" deep. Fill the outer pan with 1½" to 2" of water and bake for 1 to 1½ hours or until set.
In a medium saucepan, bring 1 cup of cream to a quick simmer and remove from heat. Add 2½ cups white chocolate chips to the cream and stir until thoroughly melted. Pour the sauce over the bread pudding and serve.