Preheat oven to 350°F. Arrange croissant cubes on a large baking sheet. Bake about 10 minutes or until golden brown. Remove from oven; cool. Reduce oven to 325°F.Divide chocolate among six 6-oz. ramekins. Top with croissant cubes, dividing equally. Pour cream into heavy, medium saucepan. Scrape seeds from vanilla bean and discard seeds. Add bean to cream. Bring to simmer over medium heat then remove from heat. In a separate bowl, whisk together egg yolks and sugar. Remove vanilla bean from hot cream and gradually whisk cream into egg yolk mixture. Pour mixture over chocolate and croissants, dividing equally.
Place ramekins in a deep baking pan. Fill pan with enough water to come halfway up the sides of the ramekins. Bake in water bath for 40 minutes or until set. Remove from water and allow pudding to cool slightly. Serve warm or at room temperature. Drizzle melted Sephra Dark and White chocolate on top before serving, if desired.
A Tip: One tsp. of real vanilla extract can be used in place of vanilla bean, if necessary.
Yield: 6 servings