Spray a 9x13 baking dish with cooking spray. Place croissant cubes in a baking dish.

Add dried cherries and chocolate chunk in between croissants.

In a mixing bowl, combine egg yolks, milk, heavy cream, vanilla, sugar, and unsalted butter.

Pour over croissant cubes, making sure they are all soaked.

Cover with foil and refrigerate for 1 hour.

Preheat the oven to 350F.

Bake (while still cover in foil) for 35 minutes. Remove the foil and bake for another 10 minutes.

Serve with vanilla ice cream.