Chocolate Croissant Pudding

• 6 day-old croissants, split
• 1 cup (6 ounces) semisweet chocolate chips
• 5 large eggs
• 12 large egg yolks
• 5 cups half-and-half cream
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• 1 tablespoon coffee liqueur, optional

1. Preheat oven to 350u0b0. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops.
2. In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes.
3. Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.

croissants, chocolate chips, eggs, egg yolks, cream, sugar, vanilla, coffee liqueur

Taken from www.tasteofhome.com/recipes/chocolate-croissant-pudding/ (may not work)