Step 1Combine cream, milk, sugar and vanilla bean in saucepan over low heat, stirring until smooth, 8 to 10 minutes. Discard vanilla bean.
Step 2Melt chocolate in microwave at half power, 2 minutes.
Step 3Add egg yolks to cream mixture until well blended. Stir in melted chocolate.
Step 4Add bread slices to cream mixture and soak 15 minutes. Pour into 13x9-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.
Step 1Combine milk, cream, sugar and vanilla bean in saucepan over low heat. Bring to boil. Discard vanilla bean.
Step 2Add 1 cup milk mixture to egg yolks, return to pan and cook over low heat, stirring until blended and slightly thickened, 5 minutes. Cool.