In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer, beat melted butter, sugar and cinnamon on medium speed for 2 minutes. If you don’t have an electric or stand mixer, no worries because you can use a whisk to mix everything.

Add in the eggs and beat until fully incorporated. Be sure to scrape down the sides of the bowl as needed. Add the heavy cream and vanilla and beat until fully combined, about 2 minutes. 

Use your hands to tear the croissants into 1-inch pieces and layer into the prepared pan. 

Pour the egg mixture over the croissants and sprinkle on the chocolate chips. Gently push the croissant pieces down to ensure even coverage with the egg mixture. Cover with foil and let sit at room temperature for 15 minutes to soak.

Leave the bread pudding covered with the foil and bake in preheated oven for 35 minutes. 

Remove foil and bake for an additional 15 minutes to brown the top. The bread pudding is done when the custard is set, but still soft. 

Allow to cool. Serve with whipped cream and chocolate shavings, or vanilla bean ice cream.