Heat oven to 375 degrees. Lightly butter baking dish and set aside. In a large bowl, combine yolks, eggs, milk, cream, sugar, vanilla, spices and zest, whisking to dissolve sugar. Cut croissants into 1-2″ chunks; add croissants and chocolate pieces to custard mixture. Toss gently and let rest 5 min to absorb custard. Turn out into baking dish, arranging bread pieces and chocolate evenly. Cover with foil and bake 30 min. Remove foil, sprinkle with almonds and bake an additional 8-10 min, until golden brown and center is set (no liquid is visible when pressed gently; internal temp should reach 175 degrees for custard to set properly). Remove from oven and let cool a few minutes. Serve warm. Recipe can be assembled and refrigerated unbaked a day in advance; simply rest at room temp 1 hr before baking, as described above. Recipe travels and reheats well.