Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon

Heat oven to 375°F. Line 15x10-inch pan with sides with Reynolds Wrap® Aluminum Foil. Place wire rack on foil; spray with Crisco® Original No-Stick Cooking Spray. Arrange bacon in single layer on rack; sprinkle 1 tablespoon toffee bits over each slice.

Bake 20 to 25 minutes or until bacon is cooked through and toffee bits are slightly melted. Cool on rack 10 minutes; remove to paper towel-lined plate. Cool completely, about 10 minutes.

Meanwhile, bake cinnamon rolls as directed on can; reserve icing. Cool 5 minutes.

Meanwhile, in 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar and hazelnut spread over medium heat 3 to 5 minutes, stirring constantly, until sugar is dissolved and spread is melted. Remove from heat; cool 10 minutes.

In large bowl, mix eggs and 1/2 teaspoon salt with whisk. Slowly add cooled cream mixture, beating with whisk until smooth and well blended.

Place 1/4 cup of the toffee bits in small bowl; set aside. Cut each roll into 16 pieces. Add pieces to egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir remaining toffee bits into egg mixture until blended.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread mixture evenly into baking dish, pressing down slightly. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 20 minutes.

Meanwhile, chop bacon into small pieces; sprinkle evenly over bread pudding.

In large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed 2 to 3 minutes or until soft peaks form. Add reserved icing; beat just until blended.

Serve whipped topping with warm bread pudding; sprinkle with reserved toffee bits. Store covered in refrigerator.