Toffee Bread Pudding with Clotted Cream and Caramel Recipe | James Beard Foundation

Ingredients

• 2 sticks unsalted butter
• 1 cup white sugar
• Pinch kosher salt
• 1 cup semisweet chocolate chips
• 3/4 cups water
• 1 cup sugar
• 1/2 cup heavy cream at room temperature
• 1/2 vanilla bean pod, split and scraped
• 3 egg yolks
• 1 cups heavy cream
• Six one-day-old croissants broken into 1/2-inch pieces
• Clotted cream or whipped cream
• Sea salt (optional)