Directions:

1. For the bread pudding: Place croissants in a large mixing bowl. In a medium bowl, whisk together milk, eggs, cinnamon, and 2 cups sugar. Pour over croissants. Cover the bowl with plastic wrap and place in refrigerator for 2 hours or overnight for bread to absorb some of the custard.
2. Preheat oven to 300°F. Prepare 2 – 9 x 5-inch loaf pans with pan spray. Pour croissant mixture evenly into each pan. Dust tops of pans with remaining 1 cup of sugar. Bake for 45 minutes – pudding will begin to rise in center. Remove from oven and allow to cool to room temperature.
3. For the sauce: Heat butter and brown sugar in a medium saucepan over medium-low heat until melted. Add the cream, orange zest, and vanilla extract and bring to a simmer, whisking occasionally. Simmer for 10 minutes. Add the white chocolate. Stir constantly until melted. Remove sauce from heat.
4. Remove the bread pudding from the pans and cut into 3⁄4 inch slices. Serve with the sauce.