Chocolate Chip Bread Pudding

6 large croissants, cut into 1 inch pieces (about 14 cups) Costco croissants are the best.
3 Cups whole milk
3 Cups whipping cream
1 C sugar
1 tsp vanilla

12 large eggs
1 cup sugar

1 cup semisweet chocolate chips
Purchased caramel sauce

Preheat oven to 350 F. Place croissants on baking sheet. Bake until lightly roasted, about 15 minutes. Cool completely.

Bring milk, cream, 1 cup of sugar and vanilla to simmer in heavy large saucepan over medium heat, stirring until sugar dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat. Cover; let stand 5 minutes.

Whisk eggs and remaining 1 cup sugar in large bowl to lend. Gradually whisk in hot milk mixture. Strain custard into another large bowl.

Place croissants in 13x9 glass baking dish. Sprinkle with chocolate chips. Pour custard over. Let stand at room temperature 1 hour, gently pressing to submerge croissant pieces in custard.

Preheat oven to 350 F. Place baking dish in large roasting pan. Fill pan with enough hot water to come halfway up sides of baking dish. Bake until bread pudding is puffed and golden, about 45 minutes. Cool 30 minutes.

Serve warm with caramel sauce.