Ingredients
Scale
- 8 large croissants
- 4 cups mixed berries (raspberries, blackberries, blueberries)
- 14 ounces cream cheese
- 1 ¼ cups granulated sugar
- 6 large eggs
- 2 cups half-and-half
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Spread cubed croissants on a baking sheet and toast for 7-10 minutes until golden brown. Set aside to cool.
- In a mixing bowl, combine softened cream cheese and sugar; beat until smooth. Add eggs one at a time, then half-and-half, lemon juice, zest, vanilla extract, and salt; mix until smooth.
- Layer half the toasted croissants in a greased baking dish, top with half the berries, then pour half the custard over them. Repeat layers with remaining ingredients.
- Cover and refrigerate overnight.
- Bake covered for 30 minutes; uncover and bake for an additional 15 minutes or until set.
- While baking, mix glaze ingredients until smooth; drizzle over casserole before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 290
- Sugar: 12g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg