1Preheat oven to 350 degrees F.Grease a 13 x 9-inch baking dish.
2Place croissant pieces in single layer on rimmed baking
sheets.Bake,tossing occasionally,for 10 minutes or until dry.
3Beat eggs in large bowl;stir in evaporated milk,2 tablespoons brown sugar and 1 teaspoon almond extract.
Add croissant pieces;toss gently to coat.Transfer mixture into prepared baking dish;let stand for minutes.
4In a large bowl,combine whipped topping,cream cheese,vanilla pudding mix and remaining 2 tablespoons brown sugar and remaining 1 teaspoon almond extract,whisk together until smooth.Pour half of cream mixture over croissant mixture.Top with milk chocolate chips.
5Bake for 45 to 55 minutes or until knife inserted in center comes out clean.Cool on wire rack.Spread remaining cream mixture over the pudding.Drizzle with chocolate syrup.