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1
Preheat the oven to 350F.
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2
Butter a 9-inch pie plate and set aside.
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3
Combine the eggs, half-and-half, and brown sugar in a large bowl.
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4
Whisk to combine.
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5
Press the sliced croissants into the egg mixture and soak for 3 minutes, turning once or twice.
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6
They should absorb the egg mixture but not to the point of falling apart.
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7
Fit the bottom half of each croissant into the buttered pie plate, sliced side down.
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8
Sprinkle 1 cup of the Mexican chocolate over the croissants and then 1/2 cup of the almonds.
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9
Layer the remaining halves of the croissants, sliced side down again, on top.
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10
Sprinkle the remaining 1/2 cup Mexican chocolate and the remaining 1/2 cup almonds over the top.
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11
Bake the bread pudding until puffy and dry on top but still moist inside, 45 to 60 minutes.
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12
Remove from the oven and let cool slightly before cutting and serving.
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13
Serve warm, at room temperature, or chilled.
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14
Combine the chocolate chips, sugar, and cinnamon in a food processor and pulse until finely ground.
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15
Store in a cool, dry place in an airtight container.
