Eddie Matney's Chocolate Toffee Bread Pudding

3 to 4 ounces semisweet chocolate chips
2 cups cream
1/2 cup granulated sugar, divided
1/4 vanilla bean
5 egg yolks
4 cups chocolate cake pieces
1 cup toffee chips or pieces

Bring cream, vanilla bean and 1/4 cup sugar to a low boil. Remove vanilla bean.

In a separate bowl, whisk together the egg yolks and remaining sugar. Whisk a little of the hot cream mixture into the egg mixture. Whisking constantly, pour the egg mixture into the hot cream mixture.

Place the chocolate chips in a large bowl.

Pour the custard over the chocolate chips; stir until chocolate has melted.

Layer the cake pieces, chocolate custard, toffee pieces in a greased 8-inch square cake pan. Repeat the layers as needed.

Bake at 350 degrees F until the center is firm, about 20 minutes.

Source: Chef Eddie Matney