This is one of the easiest and prettiest dishes I've made in some time! If you have an upcoming brunch or bake sale, I promise that this will be a huge hit! The best part about this is that you can make it the day before then pop it in the over the next morning! I love a good make ahead recipe.!
You'll Need:
1 8 oz block of softened cream cheese
1/2 cup sliced strawberries
1/2 cup chopped blackberries
1/2 cup raspberries
1/4 cup powdered sugar
6 eggs
1 cup heavy whipping cream
1/4 cup granulated sugar
1 tsp cinnamon
2 tsp vanilla
a pinch of salt
Mix gently to combine. Add one ice cream scoop to each croissant bottom then spread to cover the entire bottom of each roll. Close the croissants with the tops and set this aside.
Whisk the eggs, cream, granulated sugar, cinnamon, vanilla and a pinch of salt until well combined.
Prepare a 9x13 casserole dish by greasing with butter or cooking spray.
Take each prepared croissant and dip into the egg mix then place the croissants in the casserole dish. It will be a tight fit but that's what you want.
Pour any remaining egg mixture over top of the casserole and cover the dish. Place in the fridge overnight. Bake the dish uncovered at 350* for 35-40 minutes or until it is completely cooked.
Garnish lightly with powdered sugar and any remaining berries that you have on hand. Slice and serve!
