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1
Using a serrated knife, slice off crust of the brioche.
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2
Cut bread horizontally into 3 (1/2-inch-thick) slices, reserve, and set aside the scraps for another use.
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3
Combine milk, cream, crushed cardamom, and cinnamon sticks in a medium saucepan over medium heat.
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4
Using a small paring knife, split vanilla bean in half lengthwise, and with the back of the knife, scrape out the pulp and the seeds; add seeds and pod to the mixture.
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5
Bring mixture to a boil and remove from heat.
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6
Allow to steep for about 30 minutes and discard cinnamon sticks and vanilla bean pod.
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7
Return to medium heat, bring back to a boil, and immediately remove from the heat.
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8
Whisk together eggs and yolk in a large bowl until broken up.
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9
Whisking constantly, slowly pour cream mixture into eggs.
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10
Whisk in chocolate until completely melted.
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11
Strain mixture through a fine mesh sieve and add sugar, to taste.
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12
Adjust oven rack to middle and heat oven to 300 degrees F.
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13
Whisk milk, cream, cocoa powder, and sugar in a medium bowl to combine.
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14
Pour liquid into a shallow rectangular dish.
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15
Place one brioche slice in the soaking liquid, and press it gently to help it absorb the liquid, about 2 minutes.
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16
Carefully turn it over, and press it again.
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17
The brioche should be very spongy and thoroughly saturated; let it soak about 4 minutes total.
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18
Pour a layer of custard into a 6-cup-capacity (8 1/2 by 4 1/2 by 2 1/2 inch) glass or ceramic loaf pan, just enough to cover bottom of the pan.
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19
Transfer soaked slice of brioche to the pan, and pour a layer of custard over it, enough to cover it.
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20
(If the bread is too soft to pick up in one piece, cut it in half and then transfer it.)
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21
Soak another piece of bread in the same manner, and place in the loaf pan.
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22
Pour a layer of custard over it, and repeat the process with the third piece of bread, pouring the remaining custard over the top, so that it comes up to 1/4 inch below the rim of the loaf pan.
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23
Cover pan tightly with a piece of aluminum foil that is domed in the center so that it doesnt come into contact with the custard.
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24
Prick foil a few times with a fork, so that steam can escape.
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25
Place loaf pan in a 13-by-9-inch baking dish, and fill baking dish with 1 inch hot water.
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26
Bake until custard is set, about 1 hour.
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27
Remove from water bath, carefully remove foil, and allow to cool.
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28
Cover loaf pan with plastic wrap, and chill overnight or up to 5 days.
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29
Before serving, heat oven to 400 degrees F.
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30
Fill the sink with about 1 inch of hot water.
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31
Put loaf pan in water and allow it to sit there for a minute or two to help loosen pudding from the pan.
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32
Run a knife around perimeter of pan, and invert onto a flat surface.
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33
Cut the pudding into about 10 (3/4-inch-thick) slices.
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34
Place each slice on an ovenproof plate, and heat in oven until the top is gently browned, about 5 minutes.
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35
Pour a few tablespoons of cream around the edge of the sandwich and serve.
