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Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
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Cut the croissants up into bite-size pieces or 1-inch cubes. Layer half of them into the prepared pan.
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Sprinkle half of the mini chocolate chips over the croissants.
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Cut the cream cheese into small squares by dividing it in half and slicing into 20 pieces. Distribute half of the cream cheese over the croissants and chocolate chips.
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Place the remaining croissants, chocolate chips and cream cheese into the pan.
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In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla and salt until thoroughly combined.
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Gently pour and evenly distribute the egg mixture over the entire pan.
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Cover with plastic wrap and refrigerate overnight.
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When ready to bake in the morning, preheat oven to 350 degrees F and remove plastic wrap. Bake for 45 – 55 minutes. 45 minutes will give you a softer, slightly unfinished middle whereas 55 minutes will be firmer.
