1/2 cup of caramel ice cream sauce
2 teaspoons of coarse sea salt
Preheat oven to 350 degrees. Spray a 3 1/2 quart baking dish with non stick spray Heat cream, half and half, vanilla until it comes to a boil then turn it down to a simmer, mix in 10 oz of white chocolate and stir until combined and completely melted. Then set aside to cool. Chop the bread into 1 inch cubes and set aside in a large bowl. In a bowl mix the egg yolks, sugar, salt and cinnamon together, add in the warm cream mixture and whisk to combine. Pour the custard mixture over the bread and stir to coat every piece and let it sit for 10 minutes. Then pour into the baking dish and sprinkle with the remaining white chocolate chips. Bake for 50-55 minutes or until the top is light golden brown and the custard is pretty much set.
Heat the caramel sauce and salt together for about 30 seconds in the microwave and drizzle over the warm bread pudding.
I can finally post this. I wasn't chosen for the contest, oh well.