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1
Six hours before starting this recipe, put the dried cherries in a small bowl and cover with the brandy.
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2
Preheat the oven to 350 degrees and oil an 8-by-8 or comparable baking pan.
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3
Split and scrape the seeds out of the vanilla bean and put both pods and seeds in a saucepan with the heavy cream.
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4
Let them steep over a very low heat for about 10 minutes, then remove the vanilla bean.
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5
Place the egg yolks, sugar, and salt in a bowl and mix well.
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6
Whisking constantly, slowly pour in the hot cream, then strain into a large bowl.
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7
Pour about a third into the top of a double boiler.
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8
Break the croissants into 4 pieces each and submerge them in the remaining cream and egg sauce in the mixing bowl.
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9
Let soak for about 10 minutes so that the croissants can absorb the liquid.
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10
Transfer the contents of the bowl to the baking pan.
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11
Reserving the brandy, drain the cherries and dot the bread pudding with them.
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12
Sprinkle the chocolate on top and bake in the oven for about 25 minutes or until set.
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13
Meanwhile, add the reserved brandy to the remaining cream sauce in the double boiler and cook over low heat, stirring occasionally.
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14
Cook until the sauce coats the back of a spoon, about 10 minutes.
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15
Serve the warmed custard in a serving bowl and spoon over the bread pudding.
