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Equipment: 8 (3 to 4 1/2-ounce) ramekins; a cookie or biscuit cutter, the same diameter as your ramekins
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Cut the crusts off the loaf of bread and slice into 1/2-inch thick slices.
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Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins.
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(You can make additional rounds by cutting 1/2-moons around the edges of a slice of bread, then assembling them into whole rounds later.)
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Place the bread rounds in a baking dish or a sheet pan with sides.
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Cut any scraps into small cubes and reserve for another dish.
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In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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Set aside to infuse for 10 minutes.
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In a large mixing bowl, whisk the eggs and sugar together.
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Whisking constantly, gradually add the hot cream mixture.
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Strain into a large bowl to smooth the mixture and remove the vanilla bean.
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Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once.
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Fill each ramekin with 1 soaked bread round.
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Spoon a tablespoon of jam into each ramekin, add some chocolate chips, if desired, then top off with a second bread round.
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If there is any remaining custard, pour it over the ramekins to top them off until they are almost full.
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Let soak in the refrigerator another 30 minutes.
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Heat the oven to 350 degrees F.
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Arrange the ramekins in a hot water bath.
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Bake until just set and very light golden brown on top, about 25 to 30 minutes.
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Dust with confectioners' sugar and return to the oven for 10 more minutes to caramelize slightly.
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Serve warm or chilled.
