- Unsalted butter for the pan
- 3 cups heavy cream
- 2 cups whole milk
- 1.5 cups sugar
- 1 vanilla Bean, split lengthwise
- 4 large eggs
- 2 large eggs yolks
- 4oz bittersweet chocolate melted in a small bowl
- 2oz bittersweet chocolate pieces (about 1/3 cup)
- ¾ teaspoon vanilla extract
- 1 pound brioche, crust removed and cut into ¾ inch cubes
- 2oz milk chocolate pieces (about 1/3 cup)
Preheat the oven to 325F with a rack in the middle position, Butter a 9x13 inch baking pan.
In a large pot, combine the cream, one cup of the milk and the sugar. Scrape the seeds from the vanilla bean into the pot, then toss in the bean. Bring the mixture to a boil over medium heat, whisking until sugar dissolves.
Meanwhile, in a medium bowl, combine the remaining one cup of milk, the eggs, and yolks and whisk until smooth.
When the cream mixture boils, remove it from the heat and steadily whisk about a cup of the liquid into de the eggs mixture to temper it. Pour the eggs mixture back into the pot, whisking constantly.
Gradually whisk about a cup of the egg mixture into the bowl of melted chocolate, then pour the chocolate mixture back into the pot, whisking constantly. Whisk in the vanilla extract. Add the brioche to the pot and stir the chocolate mixture well to break up the bread. Let the mixture stand for about 30 minutes so the brioche can adsorb the liquid.
Pour the brioche mixture into the buttered pan. Sprinkle the bittersweet and milk chocolate pieces on top. Bake the bread pudding until its just set, 45 to 55 minutes; when is ready, the pudding will puff up. Let the pudding cool for about 15 minutes before serving. Serve with the whipped cream or vanilla ice cream if you like.