Pistachio whipped cream: In a large bowl, whip the heavy cream until stiff peaks form. Add the cream cheese, powdered sugar, and ½ cup of the pistachio cream (you will use the rest to fill the croissants). Whip until well combined, thick, and creamy. Place into the fridge until ready to use.

Bread pudding: Preheat the oven to 350F. Grease a 9" round baking pan, then line with a sheet of parchment paper. Place onto a baking sheet; set aside.

Slice a croissant in half & spread ~1 tbsp of the pistachio cream onto it. Top with the other half, and then cut into 6 large cubes. Repeat with all croissants (save leftover pistachio cream).

Make the custard. Combine all of the ingredients for the custard, except for the eggs, in saucepan over medium-low heat. Whisk until the butter is melted. Remove from heat & let cool slightly. Then, add the eggs and whisk.

Place ⅓ of the croissant cubes into the prepared pan. Spread more of the pistachio cream on top, and then sprinkle with half of the chopped chocolate. Repeat that one more time. Then finish by topping with the last ⅓ of the croissant cubes.

Pour the custard all over & gently press down. Top with a sprinkle of turbinado sugar. Let sit for 15 mins.

Bake at 350F for 35-45 mins, until the top is golden and set. Remove & let rest for at least 10 mins.

Serve warm with a scoop of the pistachio whipped cream.