Cinnamon-Toffee Croissant Bread Pudding

• 3 eggs, beaten
• 4 cups 2% milk
• 2 cups sugar
• 4-1/2 teaspoons vanilla extract
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 10 croissants, torn into pieces
• 1 cup toffee bits
• 1 cup chopped pecans, toasted
• 1 cup milk chocolate chips
• 1 cup sugar
• 1/2 cup half-and-half cream
• 1/4 cup butter, cubed
• 1/2 teaspoon vanilla extract

1. In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Gently stir in the croissants, toffee bits, pecans and chips; let stand for 15 minutes or until croissants are softened.
2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350u0b0 for 30-35 minutes or until a knife inserted in the center comes out clean.
3. For sauce, bring the sugar, cream and butter to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in vanilla. Serve with warm bread pudding.

eggs, milk, sugar, vanilla, ground cinnamon, ground nutmeg, croissants, toffee bits, pecans, milk chocolate chips, sugar, cream, butter, vanilla

Taken from www.tasteofhome.com/recipes/cinnamon-toffee-croissant-bread-pudding/ (may not work)