1. Preheat oneness to 350 degrees. In a medium saucepan, combine milk, vanilla bean and seeds and salt. Bring to a simmer. Cover and let the milk stand off the heat for 15 minutes. Discard the vanilla bean. Add half the chopped milk chocolate to the warm milk and whisk until smooth. Let the milk and chocolate mixture cool for 15 minutes. Whisk in the eggs.
2. In a 9x13 baking dish, toss the croissant pieces with the remaining chopped milk chocolate. Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard. Bake for 30 minutes, until the bread pudding is risen and set. Let the chocolate bread cool slightly, then cut it into squares and serve warm, with ice cream.
Make Ahead -- can be refrigerated overnight and rewarmed before serving
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 98 (52%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 112.3mg||35 %|
|Sodium 57.5mg||2 %|
|Potassium 140.5mg||4 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.1g|
|Protein 5.3g||8 %|
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Calories per serving: 188
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