Ingredients
Scale
- 8 large croissants (sliced into 1-inch cubes)
- 4 cups mixed berries (raspberries, blackberries, blueberries)
- 14 ounces cream cheese (softened)
- 1 1/4 cups granulated sugar
- 6 eggs (room temperature)
- 2 cups half-and-half (room temperature)
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 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. Let cool.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth. Gradually add eggs, then half-and-half. Mix in lemon juice, lemon zest, vanilla extract, and salt.
- In a greased 9×13 baking dish, layer half of the toasted croissants followed by half of the mixed berries and half of the custard mixture. Repeat layers and gently press down.
- Cover with foil and refrigerate overnight.
- When ready to bake, preheat oven to 350°F again. Bake covered for about 30 minutes; then remove foil and bake uncovered for an additional 15 minutes or until set.
- Serve warm with optional powdered sugar dusting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg