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