Preheat the oven to 160˚C.
Generously butter an ovenproof dish and the croissant pieces. Place the croissant pieces in the dish and scatter the chocolate bonbons.
In a bowl, whisk together the eggs, and caster sugar until pale and fluffy. Stir in the mincemeat then the Irish liqueur and cream.
Pour most of the egg custard mixture over the croissant chunks and leave to stand for about 15 minutes or until it has soaked up all the liquid.
Press down a little over the croissant to check if they are saturated then pour the remaining custard over.
Bake for 30-40 minutes until the custard is just set and the top is golden brown. Cover with tin foil if the croissant are backing too quickly.
To serve, bring the bread and butter pudding straight to the table and serve with some extra fresh cream or custard.