White Chocolate Macadamia Bread Pudding

• 4 large eggs
• 3 cups heavy whipping cream
• 1 cup packed light brown sugar
• 1 cup 2% milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 6 ounces white baking chocolate, chopped
• 3/4 cup chopped macadamia nuts
• 10 cups cubed croissants or French bread
• 1/2 cup heavy whipping cream
• 6 ounces white baking chocolate, chopped
• 1/4 cup hot caramel ice cream topping

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.

eggs, heavy whipping cream, brown sugar, milk, ground cinnamon, vanilla, white baking chocolate, nuts, croissants, heavy whipping cream, white baking chocolate

Taken from www.tasteofhome.com/recipes/white-chocolate-macadamia-bread-pudding/ (may not work)