Eddie Matney's-style 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° F until the center is firm, about 20 minutes.

Makes 4

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