Berry and Cream Cheese Croissant French Toast Bake

halfbakedharvest.com

Nina Carter

6 large eggs, beaten

1 ½ cups whole milk

2 tablespoons real maple syrup

1 tablespoon vanilla extract

1 teaspoon cinnamon

½ teaspoon kosher salt

12 cups roughly torn, day old croissants (about 12 to 16 croissants)

1 jar (10 ounce) high quality fruit preserves, such as blueberry, strawberry, or blackberry

8 ounces cream cheese, cut into small cubes

6 tablespoons cold salted butter, thinly sliced

1 cup fresh berries, such as blueberries, strawberries, or blackberries

1 cup heavy cream

powdered sugar and maple syrup, for serving

Directions at halfbakedharvest.com

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