This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It's probably one of my most deceptive desserts--everyone thinks it's complex to prepare, but it's one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it's done.
Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
Tear up croissants and mix with egg mixture until well combined.
Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
Remove from oven. Serve with a dollop of creme fraiche or whipped cream.
Ask your baker for marked-down croissants at the end of the day. Feel free to substitute brioche or challah for the croissants.