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Chocolate Croissant Bread Pudding

6 eggs

4 cups half and half

¨ö tsp cinnamon

6 croissants

¨ö cup golden raisins

¨ö cup chopped nuts

8 oz bittersweet chocolate chips

1 cups sugar (splenda, if you chose)

1 tsp vanilla

1/4 tsp salt

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Blend together half and half, cinnamon, salt, in sauce pan. In mixing bowl beat eggs and sugar together. Cut croissants into 1 inch cubes, day old croissant work best. Heat half and half and add ¨ö chocolate chips, stirring until chocolate melts. Temper the eggs by whisking in a small portion of the heated half and half, continue whisking and adding the rest of the half and half. Arrange the croissant cubes in the bottom of a 9 x 13 buttered pan. Sprinkle raisins, nuts and rest of chocolate chips over the cubes. Pour the half and half egg mixture over the cubes, gently stir around. Let sit for about 15 minutes, stir gently again, press down any that stick up to get them all absorbed. Heat oven to 350. Place the pan in a larger pan with some water in the bottom (water bath) and bake for 40 - 45 minutes. You can cook this halfway and refrigerate and finish while you are eating dinner. Let sit for 15 minutes, serve warm with ice cream and whipped cream, if desired
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