Cut or tear the chocolate chip bread into small pieces and spread the pieces in a greased 9×13 baking dish.
In a medium bowl, whisk together the cream, milk, eggs, vanilla, and sugar.
Pour the egg and cream mixture above over the top of the bread, then press the bread pieces into the sauce.
Top with chocolate chips. Cover the dish and refrigerate for at least 8 hours (up to overnight).
When you are ready to bake the casserole, just remove the casserole from the refrigerator and allow it to rest at room temperature for 30 minutes.
After it has rested, preheat the oven to 375 degrees.
Bake the casserole for 45 minutes or until the custard is set and no longer jiggles when you wiggle the dish.