White Chocolate Macadamia Bread Pudding

Name: White Chocolate Macadamia Bread Pudding
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10 servings (1-1/4 cups sauce).
Ingredients: 4 large Nellie’s Free Range 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; SAUCE:; 1/2 cup heavy whipping cream; 6 ounces white baking chocolate, chopped; 1/4 cup hot caramel ice cream topping

Homey, cozy, comforting, indulgent...this rich bread pudding represents everything I love about the holidays. For an elegant look, serve it in martini glasses. —Barb Miller, Oakdale, Minnesota

Ingredients

4 large Nellie’s Free Range 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
SAUCE:
1/2 cup heavy whipping cream
6 ounces white baking chocolate, chopped
1/4 cup hot caramel ice cream topping

Directions

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.

Originally published as Stellar White Chocolate Macadamia Nut Bread Pudding in Taste of Home Christmas Annual 2015