Croissant Breakfast Casserole

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

subheading: Croissant Casserole:

8 ounces cream cheese, at room temperature

2 tablespoons powdered sugar, plus more for dusting

2 ¼ teaspoons vanilla extract, divided

8 large eggs

2 cups whole milk

⅔ cup granulated sugar

4 tablespoons unsalted butter, melted, plus more for baking dish

1 tablespoon grated lemon zest (from 2 large lemons)

1 teaspoon ground cardamom

¾ teaspoon kosher salt

24 (4 ½-inch) day-old mini croissants or 12 large croissants, halved

1 (12.7-ounce) jar store bought lemon curd (such as Bonne Maman) (about 1 cup)

subheading: Macerated Berries:

1 pint (10 ounces) fresh blueberries, divided (about 2 cups)

6 ounces fresh blackberries, divided (about 1 cup)

3 tablespoons granulated sugar

1 ½ teaspoons fresh lemon juice

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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