Croissant Berry Breakfast

Croissant Berry Breakfast

 When berries are fresh and in season this just makes the days start better!  

Ingredients:
    Croissants - depending on the size - Mine were large and took 6 

    1 cup fresh raspberries

    1 cup fresh blueberries

    8 oz cream cheese - make sure it is soften and room temperature 

    2/3 cup sugar

    2 eggs

    1/4 cup heavy whipping cream

    1 tsp.  vanilla

    Whipping Cream and powdered sugar 

Directions:

   Preheat oven to 350 degrees

   Coat your 9 x 13 casserole dish with cooking spray

Tear croissants into pieces and place in the pan. Add the blueberries and raspberries. Set aside.

In a mixing bowl, beat cream cheese with an electric mixer until fluffy. Gradually add the sugar, whipping cream, eggs, and vanilla. Mix until well combined. Pour this mixture all over croissants and berries. Pat down with a spoon to make sure everything is coated. 

Cover the dish and place in the fridge for 15 minutes or more - can leave overnight, no longer than 12 hours. Let it return to room temperature and remove cover  and bake for 35 to 40 minutes or until golden brown and set. 

Serve warm with powdered sugar and whipped cream, if desired!