· 4 large croissants (,cut up into pieces (about 6 full cups))· 1/2 cup fresh or frozen blueberries· 1/2 cup fresh or frozen raspberries· 8 ounces cream cheese (,softened)· 2/3 cup granulated sugar· 2 large eggs· 1 teaspoon vanilla· 3/4 cup whole milk
Step 1Preheat oven to 350 degrees F. Lightly coat a 9-inch square pan with cooking spray.Step 2Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.Step 3In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition.Step 4Pour mixture evenly over croissant pieces. Gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.Step 5Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)Step 6Serve warm with powdered sugar sprinkled on top.