Chocolate Croissant Bread Pudding (Squeak)

On Sunday, Mark and I had brunch for Benj, Illiana, her Mother and Grandmother.  We had a Frittata with pancetta, asparagus and caramelized onion, maple syrup bacon, orange-jicama salad along with some chocolate croissants we bought at Whole Foods.  I decided to use up the 6 leftover croissants to make this Chocolate Croissant Bread Pudding!  I'm not a big dessert fan but Mark gobbled this piece up right after the picture was taken.  I also brought in a piece to work for my BFF, Cindy, because bread pudding is her favorite dessert.

Ingredients:
6 chocolate croissants (or plain croissants)
1/3 c chocolate chips
2 eggs
1/3 c sugar
2 tbsp butter
1 tsp cinnamon
1 1/2 c heavy cream
pinch of salt
Very hot water for water bath

The method:
Pre Heat oven to 375
Cut croissants into 1 inch pieces, place in small casserole dish, sprinkle chocolate chips over croissants.  Melt butter in medium bowl in microwave.  Add sugar, cinnamon, and salt.  Whisk to combine.  Add eggs and whisk to combine with sugar, egg mixture.  Whisk in heavy cream.  Pour mixture over croissants and press down to make sure croissants soak up cream mixture.  Heat enough water to a fast simmer to cover casserole dish about 1 inch for a water bath.  Place a baking pan large enough for the casserole dish to fit into, in the oven, place casserole dish into the center of the baking pan and add hot water carefully to cover 1" of casserole dish.  Carefully, push oven shelf back in.  Bake for approximately 45-50 minutes, until bread pudding is golden brown and toothpick inserted in the center comes out clean.