Chocolate Bread Pudding

An AJC Top 10 recipe for year 2000. Place the cream, milk, vanilla seeds and pod and cinnamon sticks, if using, in a medium saucepan and bring to a boil. Remove from heat, cover with plastic and let sit for 30 minutes to infuse flavors. Cut the brioche into 1/4-inch-thick slices. Cut each slice into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or 9-by-13-inch glass baking dish with the remaining pieces of bread. Return milk mixture to a boil, remove from heat and discard vanilla pod and cinnamon sticks. Add chocolate and whisk until smooth. Whisk egg yolks and sugar in a large bowl. Very slowly pour chocolate mixture into egg yolk mixture, whisking constantly, until fully combined. Slowly pour half the chocolate mixture over the bread, making sure all bread is thoroughly soaked. Arrange the reserved bread tops on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining chocolate mixture over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over dish, and press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Preheat oven to 325 degrees. Place dish in a larger pan, and fill with hot water halfway up the sides of the dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes before serving. Whisk creme fraiche until soft peaks form. Serve pudding warm garnished with creme fraiche and chocolate shavings. Serves 10. --- From "Favorite Comfort Food: The Best of Martha Stewart Living" (Clarkson Potter, $22) Per serving: 752 calories (percent of calories from fat, 64), 15 grams protein, 62 grams carbohydrates, 1 gram fiber, 53 grams fat, 344 milligrams cholesterol, 371 milligrams sodium