Use melted butter to coat an 8x10 inch glass cake pan.
In a separate bowl, mix together eggs, brown sugar, heavy cream, milk, cinnamon and vanilla.
Line baking dish with the bottom half of the croissants.
Sprinkle toasted almonds, 6 ounces white chocolate and 3/4 cup of dried cherries over crescent bottoms.
Pour 1/3 of the wet mixture over the top.
Place the tops of the croissants in the baking dish.
Pour remainder of wet mixture over the top and sprinkle with remaining chocolate and dried cherries.
Cover with plastic wrap and refrigerate overnight.
Cook at 350° for 1 hour uncovered.
While pudding is baking, combine whipping cream with remaining 4 ounces white chocolate in a sauce pan. Heat on low until chocolate is totally melted in cream. Spoon this warm mixture over the top of each serving of the bread pudding.
