chocolate chip bread pudding

1. Grease a 2-quart baking dish generously with butter. Scoop half of the bread cubes into the pan and scatter the surface with half of the chopped chocolate. Layer on the remaining bread cubes, then the remaining chocolate, and set aside. 
2. Heat 3 tablespoons of butter, heavy cream, brown sugar and salt in a medium saucepan over medium heat. Bring to a boil, whisking often, then reduce to a gentle simmer and cook for about a minute, or until sugar is fully dissolved. 
3. Meanwhile, whisk eggs and vanilla together in a large bowl. Whisk about 1/2 cup of the hot cream mixture into the eggs. Add another 1/2  cup of hot cream and whisk to combine. Pour in remaining hot cream and whisk until well mixed. Pour mixture over bread cubes. Let sit 15 minutes, gently pressing down a few times to help the bread soak up the custard.
4. Bake at 350, uncovered, for about 1 hour, or until the top is browned and the custard is set (insert a knife, twist it a bit and look at the custard-- it shouldn’t be wet). While the bread pudding bakes, make the vanilla bean sauce.

vanilla bean sauce

1. Melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Whisk in milk, cream, salt, sugar, vanilla bean seeds and empty pod. Bring sauce to a boil and reduce to a gentle simmer, whisking often. Cook until sauce thickens and coats the back of a spoon. 
2. Meanwhile, whisk egg yolks in a large bowl. Slowly whisk in hot cream, then return mixture to saucepan. Cook another few minutes over low heat, whisking constantly. Strain mixture through a fine mesh sieve to remove vanilla bean and any bits of cooked egg. Cover surface with a piece of plastic wrap to prevent a film from forming. Serve warm with bread pudding.