Chocolate-Cherry Bread Pudding

8 (3 ounce) chocolate or plain croissants
1/2 cup dried cherries or dried cranberries
1/4 cup orange juice
4 cups (1 quart) whipping cream
4 eggs plus 2 egg yolks
1/2 cup granulated sugar
1/4 cup cr me de cacao
1/4 cup rum
1 cup semisweet chocolate chips
    (3/4 cup if using chocolate croissants)

Cut croissants into 1-inch cubes. Put in large, nonreactive bowl. Combine cherries and orange juice in saucepan over medium heat and poach until cherries soften.

In another bowl, whisk together cream, eggs, egg yolks, sugar, cr me de cacao and rum.

Heat oven to 350 degrees F. Add cherries to croissant cubes and stir to combine. Pour the cream mixture over croissants and soak for 10 minutes. Pour into a 13 x 9-inch baking dish. Sprinkle the top with chocolate chips. Bake for 30 to 40 minutes.