Directions:
Pre-heat oven to 375 degrees. Bake crescent rolls according to the directions on the package.
Once they have cooled slice them into 1-inch pieces.
Use the butter to grease a 2-quart baking dish.
Whisk the eggs, egg yolks, milk, coconut milk, sugar, vanilla and salt in a large bowl. Arrange about half of the crescent roll pieces in the prepared baking dish. Top with about two-thirds of the milk chocolate chips, then add the remaining crescent roll pieces. Pour the egg mixture over the crescents, pressing gently so the crescents are submerged.
Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate chips and bake until the bread pudding is puffed, golden brown and set, 10 more minutes. Let sit 15 minutes.
Meanwhile, make the sauce: Bring the coconut milk, butter, sugar and corn syrup to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and vanilla, whisk until smooth. Serve the bread pudding with the chocolate sauce on top.
