Spray an 8x8” pan with cooking spray. Place your croissants in the pan in a single layer, squeezing them into fit so the entire pan is full. I used 6 croissants because mine were small/medium sized.
Whisk eggs, milk, 1/4 cup sugar, and vanilla bean past in a large measuring cup or bowl. Pour over the croissants.
Sprinkle chocolate chips over the top. Press gently to submerge all the croissants.
Place a plate on top of your pan to help keep the croissants submerged and refrigerate for 1 hour.
Preheat oven to 350°F. Remove pan from refrigerator, remove the plate, and cover with foil. Bake for 40-45 minutes until set. Turn off the oven and turn on the broiler. Remove pan from the oven, remove foil, and sprinkle 1 teaspoon of sugar evenly over the top. Broil for just a minute or two, until the croissants brown on the top.
Serve warm. The chocolate makes these super rich - syrup optional!