1 (10 to 13-oz) package mini croissants, chopped
2 (8-oz) packages cream cheese, softened
1⅓ cup sugar
2 tsp vanilla
2 cups milk
2 cups semi-sweet chocolate chips
Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
Place croissant pieces in prepared pan. Sprinkle with chocolate chips.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add milk and mix until combined. Pour evenly over croissant pieces.
Let stand 20 minutes or cover and refrigerate overnight.
Bake uncovered for 35 to 40 minutes or until set in center. Serve warm.