In a large jug beat all the custard ingredients together.
Butter the bread and cut in half diagonally.
Grease a baking dish and arrange the bread with the nuts and chocolate.
Pour over the custard mix, drizzle on the caramel if using then sprinkle with cinnamon and brown sugar.
Bake at 180C/350F for 45-55 minutes until puffed up and golden.
Serve with some pouring cream.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.