Directions
1. Preheat oven to 350°F.
2. Unroll the refrigerated Danish Pastry Dough with parchment paper on baking sheet. Cut the dough sheet in 8 evenly shaped triangles. To shape a croissant, start rolling the wide side of the dough triangle towards the pointed side. Place the croissant on the baking sheet with the pointed end on the bottom. Bake the croissants on parchment paper for 10 - 12 minutes. Let cool. Cut into bite random 1-in. pieces.
3. Transfer to 8-in. square dish or individual ramekins. Tuck in chocolate pieces.
4. In a small saucepan, combine cream with scrapings from vanilla bean and salt. Add pod too. Bring to a simmer. Remove from heat and discard pod.
5. In a medium bowl, whisk together the sugar and egg yolks. Gradually add hot cream continually whisking. Pour over croissant pieces and chocolate. Bake in a water bath for 35-40 minutes. Serve warm.
