Toffee Bread Pudding

This was the dessert in our cooking class after we made the short ribs, lobster brie fondue and pancetta smashed potatoes.  You know, because we hadn't ingest enough calories yet.  This turned out really good.  The bread pudding at Dorado is still the best but ours was tasty!

4 C. whole milk
1 C. heavy whipping cream
1 loaf French bread, crust removed and the bread diced (about 6 C. diced bread)
6 tbsp. unsalted butter, melted
1 C. toffee pieces smashed with a meat mallet
5 eggs
4 egg yolks
1 C. sugar
Pinch fine sea salt
1 tsp. vanilla

Preheat oven to 375 degrees.  Boil a teakettle full of water.

Heat milk and cream in pot over medium flame.  Turn off when film forms and tiny bubbles appear.

Put bread in large bowl.  Toss with butter to lightly coat.  Put a third of the bread in a ceramic baking dish.  Sprinkle with half of the toffee, add another third of the bread, the rest of the toffee and then the rest of the bread.

Put eggs, yolks, sugar, salt, and vanilla in a large bowl.  Temper in milk (pour slowly), whisking constantly.  Pour liquid over bread to cover.  Press bread down with hands to let bread absorb custard.  Put baking dish in a larger roasting pan.  Gently pour the boiling water halfway up the outside of the ceramic baker to create a water bath.  Bake until custard is set but slightly quivering, approximately 35 to 40 minutes.

Remove baking dish from roasting pan.  Cool slightly and serve warm.