Ingredients
4 large eggs3 cups heavy whipping cream1 cup packed light brown sugar1 cup 2% milk1 teaspoon ground cinnamon1 teaspoon vanilla extract6 ounces white baking chocolate, chopped3/4 cup chopped macadamia nuts10 cups cubed croissants or French breadSAUCE:1/2 cup heavy whipping cream6 ounces white baking chocolate, chopped1/4 cup hot caramel ice cream topping
Preparation
Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding.
