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1
Heat the oven to 325F Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil.
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2
Remove from heat.
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3
Cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
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4
Cut the brioche into 1/4-inch thick slicesd.
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5
Cut slices into quarters, setting aside the rounded top pieces.
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6
Fill a 9x12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
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7
Return the milk mixrure to a boil, remove from heat, and discard vanilla pod and cinnamon sticks.
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8
Add chocolate, and whisk until smooth.
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9
Combine egg yolks and sugar in a large bowl, and whisk to combine.
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10
Pour chocolate mixture very slowly into egg yolk mixture, whisking constantly, until fully combined.
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11
Slowly pour half the chocolate custard over bread, making sure all the bread is soaked.
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12
Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture.
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13
Spoon remaining custard over bread until completely covered and all cracks are filled.
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14
Place a piece of plastic wrap over the dish; press down to soak bread thoroughly.
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15
Remove plastic, wipe edges of the dish wirh a damp towel, and allow to sit for 30 minutes.
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16
Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish.
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17
Bake until set, about 35 minutes.
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18
Cool on a rack for 15 minutes.
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19
Whisk the creme fraiche until soft peaks form.
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20
Serve pudding warm, garnished with creme fraiche and chocolate shavings.
