Preheat your oven to 350°F (175°C) and butter a 7x11-inch baking dish. prep

Chop the King's Hawaiian Rolls (or brioche bread) into large cubes, around 1.5-2 inches in size, and place them into the prepared baking dish. prep

In a nonstick saucepan, combine the eggs, egg yolks, whole milk, heavy cream, sugar, vanilla, salt, and chocolate. Whisk until smooth. mix

Set the saucepan over medium-low heat and cook, stirring frequently, until the chocolate and butter have melted and the mixture is smooth. Do not overcook—just heat until everything is well combined. mix

If using chocolate chips, sprinkle them over the bread cubes in the baking dish. Pour the custard mixture evenly over the bread, ensuring all pieces are soaked. Reserve about 1.5 to 2 cups of custard for later. Gently press the bread to remove any dry spots. assemble

Bake in the oven for about 30-35 minutes, until the bread pudding is set but slightly wobbly when shaken. If unsure, slightly under-bake rather than over-bake. bake

While the bread pudding is baking, return the reserved custard to the stove over low heat. Stir constantly until the sauce begins to thicken slightly, then strain it to create a smooth chocolate crème anglaise. finish

Once the bread pudding is done, pour some of the crème anglaise over the pudding while it's still warm. Serve with additional crème anglaise on the side. finish