Toffee Bread Pudding with Clotted Cream and Caramel Recipe | James Beard Foundation
Toffee Bread Pudding with Clotted Cream and Caramel This dessert marries decadent bread pudding with the British pub classic, toffee pudding.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
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 cup heavy cream
- Six one-day-old croissants broken into 1/2-inch pieces
- Clotted cream or whipped cream
- Sea salt (optional)
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