Berry and Cream Cheese Croissant Baked French Toast

You Will Need:

• 4 large croissants, day old
• 2 cups berries, I like a mix of blueberries and raspberries
• 4 ounces cream cheese
• 5 eggs
• 1 cup milk
• ½ cup heavy cream
• ¼ cup brown sugar
• 2 teaspoons vanilla extract
• Pinch Kosher salt
• Powdered sugar, for serving
• Maple syrup, for serving

Instructions:

The day before:

• Preheat oven to 350 degrees.
• Cut the croissants in 1-2” pieces. Place on a baking sheet and toast in oven for 5 minutes. 
• Meanwhile, whisk the eggs, milk, cream, vanilla, brown sugar, and salt together.
• Cut the cream cheese into small pieces.
• Spray a casserole dish with nonstick spray, I used a 9”x7” oval dish, but an 8”x8” also works.
• Place half the toasted croissant pieces in the bottom.
• Sprinkle in half the berries, then place half the cream cheese pieces on top.
• Repeat with another layer – the rest of the croissant pieces, berries, and cream cheese.
• Slowly pour the egg mixture over the top. Gently press the croissant down into the liquid, if necessary.
• Cover with plastic wrap and refrigerate overnight.

In the morning:

• Remove plastic wrap and cover with foil.
• Place the baking dish in the cold oven.  Preheat oven to 350 degrees. 
• Once the oven reaches temperature, bake for 30 minutes.
• Remove the foil and bake another 15-20 minutes. Until the croissants and cream cheese are slightly browned and the center is set and registers 160 degrees on an instant read thermometer. 
• Dust lightly with powdered sugar and serve with maple syrup.