Ingredients
Scale
- 8 large croissants, sliced into 1-inch cubes
- 4 cups mixed berries (raspberries, blackberries, blueberries)
- 14 ounces cream cheese, softened
- 1 ¼ cup granulated sugar
- 6 large eggs
- 2 cups half-and-half
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- Salt
Instructions
- Preheat the oven to 350°F. Spread cubed croissants on a baking sheet and toast for about 7-10 minutes until golden.
- In a large mixing bowl, blend softened cream cheese and sugar until smooth. Add eggs, half-and-half, lemon juice, lemon zest, vanilla extract, and salt; mix well.
- In a greased 9×13 baking dish, layer half of the toasted croissants and half of the mixed berries. Pour half of the custard mixture over them. Repeat layers and press down gently.
- Cover with foil and refrigerate overnight.
- Bake covered for 30 minutes, then remove foil and bake for an additional 15 minutes or until set.
- Serve warm with optional powdered sugar dusting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 20g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg