Spiced Caramel Bread Pudding

Preheat oven to 350 degrees. Lightly spray mini fluted mold pan cavities with non-stick spray. In large bowl, combine bread and melted butter; set aside. In heavy medium saucepan, combine milk, 1½ cups whipping cream, eggs and sugar. Heat just to a simmer and continue to cook, stirring constantly, until mixture thickens, about 10 minutes. Remove from heat; stir in 1/3 cup ice cream topping, candy flavor and salt. Pour over bread; let sit 10 minutes. Fill pan cavities halfway with bread mixture; spoon 2 teaspoons caramel topping over mixture. Add remaining bread mixture to pan cavities. Bake 15-18 minutes or until firm to touch. Cool 5 minutes; loosen sides and turn out onto serving plate. Serve warm.
To serve, whisk ¾ cup heavy whipping cream and ¼ cup ice cream topping together in small bowl. Pour into dessert whipper. Use whipper as instructed. Serve whipped cream with warm bread puddings: drizzle with additional ice cream topping.