Butter a 9-by-13-inch baking dish with some of the melted butter and set it aside.

Tear or cut croissants into 2-inch pieces. In a large bowl toss croissant pieces with remaining melted butter and transfer half to the baking dish. Sprinkle with half the chocolate, top with remaining croissant pieces and remaining chocolate.

In the same mixing bowl, with an electric hand mixer, or whisk, beat together sugar, cinnamon, vanilla, eggs and egg yolks.

Add the milk and heavy cream and beat until fully combined.

Pour the egg mixture over the croissants. Press down to help the croissants soak in the liquid.

Let sit at room temperature for 20 to 25 minutes while the oven heats. Heat oven to 350ºF.

Sprinkle extra sugar over the croissants then cover the baking dish with foil. Bake bread pudding covered for 1 hour. Gently uncover and bake until top is deep golden brown and custard is set but still soft, another 12 to 13 minutes.

Allow to cool to warm. While it cools make the crème anglaise.

Over low heat in a saucepan, melt ice cream with orange zest. Remove from heat and transfer to a serving carafe.

Serve bread pudding drizzled with orange crème anglaise. Leftover bread pudding can be stored in an airtight container in the fridge for up to 2 days. Gently reheat in the microwave to serve.