Boil cream with sugar and vanilla bean, stirring to dissolve the sugar. Remove from heat and remove vanilla bean. Whisk together egg and egg yolks. Very slowly, add a small amount of hot cream mixture into egg mixture (tempering), whisking constantly to avoid scrambling the eggs. Add this mixture to remaining cream, whisking constantly and strain.
Place walnuts on a sheet pan and lightly toast in a 325
Fahrenheit oven. Coarsely chop the walnuts. Cut the croissants into large
pieces and toss together with the walnuts and apricot jam, evenly coating
the croissants. Place the croissant mixture in an ovenproof container
and pour the cream mixture over. Bake in a water bath at 350 Fahrenheit
for 35 minutes.
For butterscotch sauce, place sugar and water in a small saucepot. Heat
mixture until it reaches a caramel color. Carefully and slowly, add the
cream to the melted sugar. Whisk the mixture together until smooth. Remove
from heat. Once the caramel has cooled slightly, whisk in diced butter.
Serve warm over the bread pudding.