Sweet Croissant Breakfast Casserole

Ingredients

• 4 large croissants (from the bakery) (sliced into 1 inch cubes)
• 1 1/2 cups mixed berries ((I used raspberries, blackberries, and blueberries))
• 8 oz cream cheese, (softened)
• 1 cup milk ((whole or 2%))
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1/2 cup powdered sugar
• 2-3 Tbsp heavy cream ((or half and half and milk))
• 1 tsp vanilla bean paste ((or vanilla extract if you don't have the paste))
• powdered sugar for dusting ((optional but recommended))

Instructions

1. 1

   Grease an 8x8" baking dish, fill with sliced croissants and mixed berries. Set aside.

2. 2

   Add cream cheese to mixing bowl and beat with hand mixer until smooth. Add milk, sugar, eggs, vanilla and lemon zest and beat until combined.

3. 3

   Pour mixture over croissants and berries.

4. 4

   Cover tightly and refrigerate overnight.

5. 5

   Remove baking dish from refrigerator and let sit on the counter. Preheat oven to 350 F degrees.

6. 6

   Bake, covered with aluminum foil, for 30 minutes. Remove foil and bake uncovered for 15 minutes, until golden and when a knife inserted in center comes out clean.

7. 7

   While casserole is baking, add powdered sugar, heavy cream, and vanilla bean paste to a small mixing bowl and whisk to combine until smooth and pourable.

8. 8

   Drizzle glaze over casserole after it's finished baking. Serve warm and dust with powdered sugar if desired.