Linda's English Chocolate Croissant Bread Pudding

Step 1: Cut the croissants into 1 inch cubes. You should have about 3 1/2 cups. Place the cubes in an 8x8x3 inch ovenproof baking dish.

Step 2: In a saucepan, heat the half and half, cream, and salt over med-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.

Step 3: Add the chocolate, and whisk until melted. Set aside.

Step 4: In a large mixing bowl, whisk the eggs and sugar together, whisking constantly. Gradually add the hot chocolate-cream mixture.

Step 5: Strain the mixture over the croissant pieces, and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.

Step 6: When ready to bake, preheat the oven to 350 degrees.

Step 7: Line a roasting pan that is 2" deep, and larger than the baking dish with paper towels.

Step 8: Fill the pan half way with very hot water, and place the dish of Bread Pudding inside.

Step 9: Bake until set, about 65-80 mintes, depending on thickness of glass dish. Test periodically every 10 minutes after 60 minutes, until knife inserted comes out clean.