Croissant and Chocolate Bread Pudding

6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup sugar
1 tsp vanilla extract
1/2 tsp kosher salt
1/4 tsp ground nutmeg
6 croissants, cut into 1 inch pieces
4 oz. bittersweet chocolate, cut into chunks

• Heat oven to 375.
  
• Butter an 8-inch square or other shallow 2-qt baking dish.
• In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg.
  
• Add the croissants and chocolate and mix to combine.
• Transfer the mixture to the prepared baking dish and bake until set and a knife inserted comes out clean, 30-40 minutes.
• Serve warm or at room temp.