Ingredients
- 12 large croissants cut into 1-inch cubes
- 6 cups berries, fresh or frozen. use any combination that you want
- 8 eggs room temperature
- 1.5 cups sugar
- 2 8-0unce blocks cream cheese room temperature
- 3 ounces cream cheese room temperature (for lemon glaze)
- 2.5 cups half and half room temperature
- 1.5 T. vanilla extract
- 1.5 T. fresh lemon juice
- 3 t. lemon zest
- 1/4 t. salt
Instructions
Assemble the Casserole
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Preheat the oven to 350°F (175°C).
Spread the croissant cubes on a baking tray and toast for 10 minutes until lightly golden.
While the croissants are toasting, prepare the custard filling. In a mixing bowl, combine 2 blocks of cream cheese and sugar, beating until smooth.
Add half and half, eggs, lemon juice, lemon zest, vanilla extract, and salt.
Beat until well combined and smooth.
Once the croissants are toasted, remove them from the oven and place half of them in the bottom of a greased casserole dish.
Pour half of the custard mixture over the croissants, followed by half of the mixed berries.Layer the remaining croissant cubes over the berries, followed by the remaining berries and custard mixture.
Use a spoon to press the croissant cubes into the custard mixture to ensure they absorb the liquid.
Cover the casserole dish with aluminum foil and refrigerate overnight.
The next morning, preheat the oven to 350°F (175°C).
Bake the casserole, covered with foil, for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15 minutes until the croissants start to brown.
Make Lemon Glaze
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While the casserole is baking, prepare the lemon glaze.
In a mixer, combine 3 ounces of cream cheese, 2 teaspoons of vanilla extract, and 1.5 cups of powdered sugar until smooth.
Once the casserole is done, remove it from the oven and drizzle the lemon glaze over the top.
Serve the casserole warm and enjoy the buttery croissants, creamy custard, and burst of fresh berries in every bite!