Croissant French Toast Casserole with Blueberries and Cream Cheese
Ingredients
- 10 C of cubed croissants (about 13 mini sized croissants)
- 8 oz reduced fat cream cheese, cubed
- 1 C frozen blueberries
- 1/4 C unsalted butter
- 1 1/2 C reduced fat milk
- 1/2 C half and half
- 1/2 C light brown sugar
- 1/3 C maple syrup
- 1/2 tsp vanilla extract
- 8 large eggs
- 1 1/2 tsp apple pie spice plus more for sprinkling the top of the casserole
Instructions
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