Instructions: * Note: Challah bread works well in this recipe.

For the Pudding: Combine cream, milk, sugar and vanilla bean in saucepan over low heat, stirring until smooth, 8 to 10 minutes. Discard vanilla bean.

Melt chocolate in microwave at half power, 2 minutes. Add egg yolks to cream mixture until well blended. Stir in melted chocolate. Add bread slices to cream mixture and soak 15 minutes.

Pour into 13- by 9-inch baking dish, spreading evenly. Cover dish with foil and place in larger pan of warm water. Bake at 350 degrees until custard is set, 55 minutes to 1 hour. Serve with Creme Anglaise.

For the Creme Anglaise: Combine milk, cream, sugar and vanilla bean in saucepan over low heat. Bring to boil. Discard vanilla bean. Add 1 cup milk mixture to egg yolks, return to pan and cook over low heat, stirring until blended and slightly thickened, 5 minutes. Cool.

This recipe yields 8 servings.

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