Chocolate Bread Pudding

Gramercy Tavern Restaurant Recipe 

2 egg yolks 
4 whole eggs 
3 cups heavy cream 
2 cups whole milk 
1 vanilla bean, split and scraped 
1 1/2 cups sugar 
1 pound loaf Brioche bread, cut into small cubes, crusts removed
4 ounces bittersweet chocolate, chopped 
3/4 teaspoon vanilla extract 
2 ounces milk chocolate pieces to bake inside 
2 ounces bittersweet chocolate pieces to bake inside  

Bring to a boil the cream, one cup of the milk, the split and scraped vanilla bean, and sugar. Whisk together the remaining cup of milk with the eggs and egg yolks.

Gently melt the four ounces bittersweet chocolate over barely simmering water.

Gradually whisk some of the hot liquid into the egg mixture. Then whisk the egg mix into the remaining hot liquid. Gradually whisk about one cup of this egg/cream mixture into the melted chocolate. Finally whisk the melted chocolate mixture into the remaining hot liquid. Add the vanilla extract.

Pour all this chocolate liquid over the small bread cubes. Whisk to combine and to break up the bread pieces. Pour into a buttered 9 X 13 inch pan. Sprinkle the top with the remaining chocolate pieces and bake in a preheated 325 degree oven for about 45 to 55 minutes until set. Serves 12.