Casserole Sarapan Croissant

Instructions

1. Spray a 9-inch oval baking dish or a 9x9 baking dish with pan spray. Place 6 large day-old croissants and 1 ½ cups mixed berries in a large mixing bowl.
2. In a separate large bowl, add 10 ounces cream cheese and ⅔ cup granulated sugar. Use a hand mixer or stand mixer to beat it until smooth and creamy. Scrape down the sides and bottom of the bowl.
3. Add 4 large eggs one at a time, beating until fully incorporated.
4. Slowly add 1 ⅓ cup half and half while mixing. Scrape down the sides and bottom of the bowl as needed to ensure the mixture is smooth. Mix in the 2 teaspoons vanilla extract and 1 tablespoon lemon zest.
5. Pour the custard mixture over the croissants and toss gently until the croissants have all been covered in the custard. Transfer to the prepared baking dish and cover with plastic wrap or foil. Refrigerate overnight, or at least 6 hours to allow the croissants to absorb as much of the custard as possible.
6. In the morning, preheat the oven to 350 degrees Fahrenheit. Remove the dish from the fridge and let it come to room temperature while the oven heats.
7. Cover with foil and bake for 30 minutes before removing the foil and baking for an additional 15-20 minutes, until the top is golden brown and the custard is fully set. A knife will come out clean from the custard.
8. Let the casserole cool for 15 minutes before serving.
9. While it’s cooling, make the glaze by beating 3 tablespoons salted butter, 1 ½ cups powdered sugar, 2 tablespoons half and half, 1 tablespoon lemon juice, and 1 teaspoon lemon zest together in a small bowl. Drizzle over the casserole just before serving and dust with powdered sugar for dusting.