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Place bread slices in a large bowl and set aside. Over a double boiler or a pot with a smaller glass or metal bowl atop, melt together condensed milk, 2 cups of cream, 1 stick of butter and white chocolate chips until creamy. Pour over bread and let sit for 30 minutes to 1 hour. Preheat oven to 350°F. Cream together white sugar and remaining 1 stick of butter until fluffy. Slowly add egg yolks one at a time, alternating with remaining 1/2 cup of cream, just until incorporated. Stir in bread mixture and pour into 9x13 baking dish. The bread should be almost covered completely. If not, float a little cream on top. In a small bowl, mix together cocoa, brown sugar and cinnamon and sprinkle over the top. Bake for 40 minutes to 1 hour. (I baked mine for 40 minutes but I have a super hot oven.) The inside will be gooey. Serve with whipped cream, berries and vanilla ice cream. Warning: This dish does not come out pretty. I was slightly alarmed but don't worry. You can pretty it up when you serve it (if you have time) with the berries, whipped cream and ice cream.
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White chocolate callets — mousse, ganache, decorating
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home