Cranberry Chocolate Croissant Bread Pudding

1 bag (375 G) mini croissants (about 24)
6 oz bittersweet or semisweet chocolate, chopped
1 1/2 cups dried cranberries
2 cups whipping cream
1 cup milk
5 eggs
1 cup granulated sugar
1 tbsp vanilla

Grease a 13 x 9-inch glass baking dish; set aside.

Slice 16 of the croissants in half lengthwise; set tops aside. Cube the remaining croissants and bottoms; place in prepared dish. Sprinkle with half each of the chocolate and cranberries; stir to combine. Arrange croissant tops attractively over surface. Sprinkle with remaining chocolate and cranberries.

In bowl, whisk together cream, milk, eggs, all but 1 tbsp of the sugar and vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make Ahead: Refrigerate for up to 12 hours.)

Using spatula, gently press croissants into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350 F oven until puffed, about 40 minutes.

Uncover and bake until golden brown and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving. Makes 12 to 16 servings.

Source: Canadian Living Magazine, December 2006