• Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes. Allow croissants to cool while you prepare the rest of the bread pudding.*

Make the Bread Pudding:

• In a large mixing bowl, whisk the egg yolks, egg, milk, evaporated milk, sweetened condensed milk, sugar, vanilla, cinnamon, and salt together.
• Gently fold in the croissants. Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure all the pieces are saturated in the custard. Allow to sit and soak for at least an hour**.
• Preheat the oven to 350ºF. Sprinkle granulated sugar evenly over bread pudding. Bake in the oven for 35-40 minutes, or until golden and toasty. Allow bread pudding to rest for at least 15-20 minutes before serving.

Make the Sauce:

• Place the chocolate in a medium bowl; set aside. Pour heavy cream into a small saucepan and heat on the stove over medium-high heat. Once it starts to simmer, immediately pour the hot cream over the chocolate. Cover the bowl with plastic wrap, and allow to sit for 5 minutes. Remove plastic wrap, and stir until smooth. Stir in the cinnamon.
• To serve, slice/scoop bread pudding into bowls. Drizzle with chocolate sauce, and enjoy!