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1
Preheat an oven to 325F Lightly butter a 2-quart oval au gratin dish.
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2
Pour the milk and cream into a heavy saucepan.
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3
Place the vanilla bean on a work surface.
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4
Using a small, sharp knife, cut the bean in half lengthwise.
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5
Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture.
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6
Bring to a simmer over medium-high heat.
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7
Remove from the heat, cover and let stand for 30 minutes.
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8
Return the saucepan to medium-high heat and bring to a simmer.
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9
Remove from the heat and whisk in the 5 oz.
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10
finely chopped chocolate until smooth.
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11
In a heatproof bowl, whisk together the sugar, eggs and salt until blended.
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12
Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
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13
Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
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14
Pour the mixture through a fine-mesh sieve set over a large bowl.
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15
Add the croissants and stir to combine.
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16
Let stand for 20 minutes, occasionally pressing the croissants into the custard.
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17
Stir 3 oz.
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18
of the chopped chocolate into the croissant mixture and transfer to the prepared dish.
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19
Sprinkle the remaining chopped chocolate on top.
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20
Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes.
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21
Serve warm or at room temperature.
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22
Accompany each serving with a drizzle of caramel sauce and a dollop of whipped cream.
