Heat milk, 1/3 of sugar, heavy cream and vanilla on medium heat. Mix well.
Beat egg yolks and the rest of the sugar in a mixing bowl.
When milk begins to boil (rise), quickly add a small amount of the hot cream mixture to egg yolk mixture to temper the yolks.
Add the yolk mixture to the cream mixture, and mix well over low-medium heat.
After about 5 minutes this should reach a thin custard consistency. Turn off heat.
Add 2/3 of the white chocolate to this mixture and stir until it melts.
Pour mixture on top of bread cubes in a large mixing bowl.
Mash down bread and mix using a potato masher, or a heavy whip, until the pudding as the texture of mush. Fold in 1/2 of the Toffee Chunks.
Spray pudding cups with food release spray.
Fill 16 each 8-10 oz ramekins to top with mixture. Pack down well. Sprinkle with the remaining white chocolate and the Toffee Chunks
Put cups in a large roasting pan and add water util it reachs 1/2 way up the cups.
Cover pan and cups with foil.
Place pan in a oven heated to 350 for 40 minutes.
Remove foil and bake another 15 minutes, test middle for doneness.
Let cool at room temp.
Place in fridge overnight.
Remove puddings from cups and reheat in microwave.
Melt butter in thick bottom sauce pan.
Add sugar and mix well with butter.
Heat until soft ball (do not burn or rapid boil)
Whisk eggs and Cream with a whip and set aside.
Carefully add the Jim Beam Honey Bourbon to sugar mixture while stirring. Cook 2 min. (you will start to see bubbles around the edge of the pan)
Add 2 Tbsp of the hot mixture to the egg mixture and whip together.
Add the egg mixture back to the bourbon mixture, whisking vigorously. Add Salt
Strain through fine strainer