Preheat oven to 325°F. Grease a 2-quart baking dish.

Slice or tear the top third of each croissant and reserve. Tear the remaining croissants into small pieces.

Heat half-and-half and milk till barely simmering. Remove from heat and add all but about 1/2 cup of the chocolate chips. Stir until melted.

Whisk together eggs, sugar, and vanilla in a bowl. Add about 1/4 cup of the chocolate mixture and mix well. Add another small portion of the chocolate mixture to the eggs and sugar, mixing thoroughly. Repeat . Then add the egg mixture back into the chocolate mixture slowly, stirring constantly on a medium-low heat. Stir till barely simmering. Remove from heat.

Put the torn croissants in the baking dish, still reserving the tops. Carefully pour the chocolate mixture over the bread. Use a large spoon to push the croissants down into the mixture. Adorn the top with the reserved croissant tops.

Sprinkle with remaining chocolate chips.

Bake 25-35 minutes, until set (slightly jiggly). Serve warm.