Bread Pudding With Chocolate Chunk Sauce

• 12 regular sized day old croissants, cut into bite sized pieces
• 3 cups whole milk
• 3 cups whipping cream
• 2 cups sugar
• 1 tablespoon good quality vanilla extract
• 12 large eggs
• 1 (11.5 oz.) package 60% cacao bittersweet chocolate chips
• Butter to prepare baking dish

1. Preheat oven to 350 degrees.
2. Butter a 13''x9''x3'' baking dish.
3. Bring milk, cream, one cup of sugar, and vanilla to a simmer in heavy medium sized sauce pot. Simmer, stirring for 5 minutes. Remove from heat, cover, and let stand for 5 minutes.
4. Break eggs into large mixing bowl and whisk until light and creamy. Add remaining cup of sugar and whisk until well blended. Slowly add milk and cream mixture, whisking the entire time. Strain combined mixture into another large bowl.
5. Add croissant pieces to prepared baking dish. Evenly sprinkle chocolate pieces over croissants. Pour custard over chocolate and croissants.
6. Let stand at room temperature for one hour, occasionally pressing croissant pieces to submerge them into custard.
7. Place casserole into large roasting pan, set in oven, and fill roasting pan with very hot water about half way up the sides of the casserole dish (bake in bain-marie).
8. Bake until puffed and golden, about 45 minutes. Let rest for 30 minutes before serving. The chocolate will be melted, and acts as a sauce all through the pudding.
9. Enjoy!

regular, milk, whipping cream, sugar, vanilla extract, eggs, chocolate chips, butter

Taken from food52.com/recipes/3240-bread-pudding-with-chocolate-chunk-sauce (may not work)