Overnight Chocolate Croissant Bake

• 6 croissants (3 oz.), cut vertically into 1/2-inch-thick slices
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 2 cups milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
• 10 eggs
• 1/2 cup powdered sugar, divided

1. Layer half each of the croissants and chocolate in 8-inch square baking dish sprayed with cooking spray; repeat layers.
2. Microwave cream cheese is large microwaveable bowl on HIGH 30 to 40 sec.
3. or until softened; whisk until creamy.
4. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended.
5. Whisk in eggs and 1/3 cup sugar.
6. Pour over ingredients in baking dish; cover with foil.
7. Refrigerate overnight.
8. Heat oven to 350 degrees F. Bake casserole, covered, 45 to 50 min.
9. or until knife inserted in center comes out clean, uncovering after 30 min.
10. Let stand 10 min.
11. Sprinkle with remaining sugar.

croissants, chocolate, milk, philadelphia cream cheese, eggs, powdered sugar

Taken from www.kraftrecipes.com/recipes/overnight-chocolate-croissant-bake-183671.aspx (may not work)