Makes 10-12 servings.
Preheat oven to 350°F. Spray 9 x 13-in. baking pan with vegetable pan spray. Add toasted bread pieces to pan; set aside.
In bowl, combine cream and chopped milk chocolate; stir until chocolate has melted and mixture is smooth. In large bowl, whisk eggs, vanilla and sugar. Carefully add cream mixture to egg mixture, pouring in a thin stream while whisking. Pour cream mixture over bread pieces; gently stir to coat. Allow the bread pieces to soak in cream mixture 30 minutes, occasionally stirring bread pieces. Spread bread pieces out evenly in pan. Sprinkle with nuts and semi-sweet chocolate chips.
Bake 40-45 minutes. Cool in pan on wire rack 5-8 minutes. Drizzle with caramel topping. Serve with whipped cream and dipped strawberries.