Bittersweet Chocolate Bread Pudding Recipe

How to make it

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• Preheat an oven to 325°F. Lightly butter a 2-quart oval au gratin dish.
• Pour the milk and cream into a heavy saucepan.
• Place the vanilla bean on a work surface.
• Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture.
• Bring to a simmer over medium-high heat.
• Remove from the heat, cover and let stand for 30 minutes.
• Return the saucepan to medium-high heat and bring to a simmer. Remove from the heat and whisk in the 5 oz. finely chopped chocolate until smooth.
• In a heatproof bowl, whisk together the sugar, eggs and salt until blended.
• Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
• Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
• Pour the mixture through a fine-mesh sieve set over a large bowl. Add the croissants and stir to combine.
• Let stand for 20 minutes, occasionally pressing the croissants into the custard.
• Stir 3 oz. of the chopped chocolate into the croissant mixture and transfer to the prepared dish.
• Sprinkle the remaining chopped chocolate on top.
• Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes.
• Serve warm or at room temperature.
• Accompany each serving with a drizzle of caramel sauce and a dollop of whipped cream.