Preheat the oven to 350 degrees F.

In a mixer, whisk eggs, yolks, half-and-half, sugar, and vanilla.

Meanwhile, slice croissants and lay bottoms in a 9x13 casserole dish.

Sprinkle the chips on top and replace the tops.

Pour the custard over the croissants and soak for 10 minutes.

Press down gently a couple of times.

Place the pan in a larger one and fill with 1-inch of hot water.

Cover the larger pan with aluminum foil.

You want to tent it so it doesn't touch the croissants.

Poke a few holes in the foil, too.

Bake covered 45 mins.

Then bake another 45 minutes uncovered.

Cool a few minutes and sprinkle on chips and powdered sugar.

Can serve with syrup, whipped cream and strawberries, if desired.