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1
Preheat the oven to 300F.
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2
Put the bread cubes in a large bowl.
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3
Bring the cream and sugar to a boil in a medium saucepan, stirring until the sugar has dissolved.
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4
Remove from the heat and whisk in the chocolate until it has melted and the mixture is smooth and uniform in color.
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5
Whisk in the egg yolks and salt.
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6
Pour the chocolate custard over the bread cubes and toss to combine.
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7
Ladle into ten 6-ounce ramekins, until it is about 1/2 inch from the top.
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8
Bake until almost set but still jiggly, 30 to 35 minutes.
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9
Let cool at least slightly.
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10
To serve, spoon some Bacon Creme Anglaise over the top of each pudding and top with a dollop of whipped cream.
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11
Cook the bacon in a skillet over medium heat until well caramelized, about 5 minutes.
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12
Transfer to a paper-towel-lined plate.
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13
Bring the half-and-half to a boil in a small saucepan, and remove from the heat.
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14
Add the bacon strips, cover, and let steep for 15 minutes.
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15
Remove and discard the bacon strips.
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16
Put a medium bowl or a 4-cup measuring cup into a larger bowl filled with ice water.
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17
Put the egg yolks in a medium bowl, and whisk.
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18
Add the sugar to the half-and-half and bring just to a boil over medium heat.
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19
Whisk about half of the hot mixture into the egg yolks in a steady stream; then whisk that mixture back into the saucepan.
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20
Return the pan to medium heat and cook, stirring with a wooden spoon, until the custard no longer looks watery when you draw your finger across the back of the spoon, about 7 minutes.
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21
Strain the custard into the bowl in the ice bath, and let it cool to room temperature.
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22
Refrigerate until ready to serve.
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23
Scrape the vanilla seeds into the cream in a mixing bowl.
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24
Add the sugar and whip until soft peaks form.
