Spray a 9-inch by 13-inch baking dish with nonstick spray. Add half of the croissant halves to the baking dish in an even layer. Top with half the cream cheese cubes, 1 1/2 cups raspberries, and 3/4 cup dark chocolate chips evenly. Top with remaining croissants, cream cheese, raspberries, and chocolate chips.

Add eggs, milk, sugar, vanilla extract, and salt to a large bowl. Whisk together until combined. Pour the egg mixture over the croissants evenly, making sure to cover it all. Cover with aluminum foil and refrigerate for at least 2 hours, up to overnight.

When ready to bake, remove pan from the fridge and let stand at room temperature for 30 minutes. Preheat oven to 350˚F.

Place in oven, still covered with aluminum foil, and back for 30 minutes. Remove foil and bake for another 35 to 40 minutes, until golden brown and the center is firm.

Serve immediately with confectioner's sugar on top, if desired.