4 large Bristol Farms croissants, preferably a day old
4 ounces cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup milk
1/2 teaspoon ground cinnamon
Pinch of salt
1 cup fresh mixed berries
Powdered sugar, for serving
Preheat the oven to 350°F. Cut the croissants in half lengthwise and layer them in a 9x13 inch baking dish.
In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Spread the cream cheese mixture on the croissant halves.
In a separate mixing bowl, whisk together the eggs, milk, cinnamon, and salt. Pour the mixture over the croissants and press down gently to help them soak up the liquid. Let the croissants sit for 10 minutes to fully absorb the egg mixture.
Scatter the mixed berries on top of the croissant halves.
Bake the croissants for 25 to 30 minutes, or golden brown.
Allow them to cool for a few minutes before sprinkling powdered sugar on top. Serve warm and enjoy!