Place the chocolate chips and half-and-half in a bowl and microwave for 1 minute. Stir with whisk. Place back in microwave for 1 minute, whisk. Continue to do this until the chocolate is all melted.
During this time cut your French bread in half lengthwise and take out the middle (in chunks). Place these bread chunks in a 9x13 inch baking pan. Add milk, sugar, vanilla and gingerbread syrups to the chocolate mixture after melting. Whisk. Add eggs. Whisk. Pour chocolate mixture over bread. Let sit for 1 - 24 hours in refrigerator covered.
Take out and bake in 350 degrees F oven for 1 hour. Serve with caramel sauce!