Transfer the pieces of bread to the baking dish. Then, add three cups of your favorite berries. Tina uses strawberries, blueberries, and raspberries.
In a separate medium-sized bowl, blend the sugar and the block of softened cream cheese together. Add in vanilla, milk, and eggs. Make sure to lightly beat the eggs before combining them into the mixture.
Once you have finished blending the mixture, pour it over the dish and allow it to refrigerate overnight or for at least two hours.
Letting the mixture sit for a while will help the croissants fully absorb the flavor and give it more moisture so it doesn’t dry out in the oven.
After it’s been chilled for the appropriate amount of time, remove it from the refrigerator and bake it at 350 degrees Fahrenheit for one hour.
Finally, sprinkle powdered sugar over the top when it has finished baking. You can also drizzle on some honey or maple syrup if you want it on the sweeter side.
Serve this berry croissant bake with eggs, bacon, and glasses of orange juice for a hearty, nutritious breakfast that hits all the food groups and will leave you energized and ready for the day.
