5 large croissants (preferably day-old), cut into 1-inch pieces

1 cup semi-sweet chocolate chips

2 cups whole milk

4 large eggs

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Optional for topping:

Powdered sugar, for dusting

Fresh berries or whipped cream, for serving

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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Arrange croissant pieces evenly in the dish. Sprinkle chocolate chips throughout.

In a bowl, whisk together milk, eggs, sugar, vanilla, and salt until smooth.

Pour custard evenly over the croissants and press gently with a spatula to soak.

Let sit for 10–15 minutes to allow absorption (optional but recommended).

Bake uncovered for 45–50 minutes, tenting with foil in the last 10–15 minutes if browning too quickly.

Allow to cool slightly. Dust with powdered sugar and serve warm with berries or whipped cream, if desired.