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Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter or nonstick spray.
Tear the croissants into bite-sized pieces and spread half of them evenly in the prepared dish. Sprinkle half of the chopped chocolate over the croissants.
Layer the remaining croissant pieces on top and sprinkle with the rest of the chocolate.
In a medium bowl, whisk together the milk, eggs, sugar, vanilla extract, salt, and melted butter until fully combined.
Pour the custard mixture evenly over the croissants and chocolate, pressing down gently to soak the pieces. Let it sit for 10 minutes to absorb the liquid.
Bake uncovered for 35-40 minutes until the top is golden and the custard is set but still slightly jiggly in the center.
Remove from the oven and let cool for 10 minutes before dusting with powdered sugar, if desired.
Slice and serve warm for a decadent breakfast on the go or leisurely brunch.