Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Cut stale croissants into bite-sized pieces and arrange them evenly in the baking dish, sprinkling chocolate chips between layers.

In a large bowl, whisk together whole milk, eggs, granulated sugar, vanilla extract, and a pinch of salt until smooth.

Pour the custard mixture over the croissant layers and gently press down to allow absorption.

Let it sit for 10–15 minutes to soak up the custard.

Bake uncovered for 45–50 minutes or until golden brown and custard is set.

Let cool for 10 minutes, then dust with powdered sugar and serve warm.

Slice into squares and serve with fresh berries or whipped cream if desired.